Provencal Soup Recipe

Ingredients:

• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 can diced tomatoes (14 oz)
• 1 can cannellini beans (15 oz)
• 4 cups chicken or vegetable broth
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Salt and pepper to taste
• 1/4 cup chopped fresh basil

Instructions:

1. In a large pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat until onion becomes translucent.
2. Add the carrots and celery and continue cooking until vegetables are tender, for about 10 minutes.
3. Stir in the can of diced tomatoes and can of cannellini beans, then add the chicken or vegetable broth.
4. Stir in the thyme, rosemary, salt, and pepper.
5. Bring the soup to a simmer and allow it to cook for about 15 minutes.
6. Add fresh basil and simmer for a minute more.
7. Remove from heat and let cool for 5 minutes.
8. Use an immersion blender or transfer soup to a blender and puree until slightly chunky or smooth.
9. Return the soup to the pot and place over low heat to reheat if needed before serving.

Verdict:

This Provencal soup recipe is a delicious, easy-to-make, and healthy dish that’s full of flavor from all the fresh herbs. It’s a perfect meal for a cold winter night or for a light summer lunch. The beans and vegetables make it filling, and the addition of fresh basil gives it a unique and slightly sweet flavor that pairs perfectly with a nice crusty bread.

Serving Suggestions:

This soup can be served with a slice of toasted bread and a sprinkle of grated Parmesan cheese on top. Alternatively, it can be paired with a crisp green salad for a more substantial meal. It’s perfect for serving to guests or for a family meal during the week. Enjoy!