Provencal vegetable soup

Cooking time: 1 h 10 min
Servings: 4–6
Calories: 294 kcal
Fats: 20.9
Proteins: 8.8
Carbohydrates: 18.9
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If you are tired of okroshka and beetroot, then it's time to cook hot soup. Let's look at the idea in French Provence, they know a lot about summer dishes.


Step 1

Soak the beans in cold water for 6 hours. Then rinse and place in a large saucepan. Add tied herbs to the bunch. Pour in the broth and 2 cups of water. Place the pot over the heat and bring to a boil, reduce the heat and simmer until the beans are tender, 45 minutes.

Step 2

Cut the zucchini into 4 parts and cut into slices. Cut onions into thin quarters of rings, carrots into thin slices. Cut the green beans into pieces 2-2.5 cm long. Cut the fennel tuber in half, cut out the core, cut into thin feathers.

Step 3

Cover the tomato with boiling water and leave for 2 minutes, then pour cold water over and remove the skin. Cut the pulp into cubes.

Step 4

Peel the garlic and put together with the basil in a blender bowl, chop, gradually adding olive oil, and beat well. Salt and pepper.

Step 5

Remove the bunch of herbs from the pot, add the vegetables and simmer for 12-15 minutes until the vegetables are soft. Season the soup with salt and pepper. Pour into bowls and serve with sauce.


1 liter chicken broth
1/2 cup dried white beans
200 g green beans
1 medium tomato
1 medium carrot
1 medium fennel bulb
1 small zucchini
1 medium onion
large bunch of basil
2 large garlic cloves
2 sprigs thyme
4 sprigs of parsley
1 bay leaf
125 ml of olive oil
freshly ground black pepper

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