Appetizers / Soups / Salads

Provencal Vegetable Soup takes several minutes to prepare.

Provencal Vegetable Soup takes several minutes to cook.

Provencal Vegetable Soup makes 6 servings.

The ingredients for Provencal Vegetable Soup are:

1 tbsp Olive oil
170 gram(s) PictSweet Farms Chopped Onion Recipe Helper
.5 serving Celery 4 - 4" long strips
85 gram(s) Baby Carrots
2 tsp Minced Garlic in water
4 cup Sam's Chicken Bone Broth Reduced Sodium
2 cup (8 fl oz) Water, tap
42 gram(s) Orecchiette pasta
224 gram(s) Great Value Cut Green Beans 81grams=2/3cup 1bag=340grams
439 gram(s) Bushes Cannellini beans white kidney beans
85 gram(s) Raw Zucchini with skin
1 serving Tomatoes, Roma, Fresh, 1 Med
6 tbsp Classico Traditional Basil Pesto

Here is how you make Provencal Vegetable Soup:

Heat oil in dutch oven over medium heat until shimmering. Add leek or onion, celery, carrot, and 1/2 tsp salt and cook until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to a simmer. Stir in pasta and simmer until slightly softened, about 5 minutes. Stir in green beans and simmer until bright green but still crunchy, about 3 minutes. Stir in cannellini beans, zucchini, and tomato and simmer until pasta and vegetables are tender about 3 minutes. Season with salt and pepper to taste. Stir in 1 tablespoon pesto into each serving.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user ALICEEBROYLES.

The nutritional information for Provencal Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 215.4

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 430.8 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 5.4 g
• Protein: 11.1 g