Name: Rustic French Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tbsp Extra virgin olive oil; 2 medium Leeks, white and light green parts only, cleaned and sliced; 3 medium Carrots, diced; 2 stalks Celery stalks, diced; 4 cloves Garlic cloves, minced; 2 large Yukon Gold potatoes, cubed; 1 medium Zucchini, diced; 1 cup Green beans, trimmed and cut into 1-inch pieces; 6 cups Vegetable stock; 1 cup Diced tomatoes (canned or fresh); 1 tsp Herbes de Provence; 0.25 cup Fresh parsley, chopped

Soups & Stews

Rustic French Vegetable Soup

Transport yourself to the French countryside with this vibrant, hearty potage. Bursting with seasonal vegetables and aromatic herbs, this nourishing soup is both light and satisfying, making it the perfect year-round comfort food.

Prep

20m

Cook

40m

Serves

Calories

215kcal

Qty	Ingredient
2 tbsp 30 ml	Extra virgin olive oil
2 medium 200 g	Leeks, white and light green parts only, cleaned and sliced
3 medium 180 g	Carrots, diced
2 stalks 100 g	Celery stalks, diced
4 cloves 12 g	Garlic cloves, minced
2 large 400 g	Yukon Gold potatoes, cubed
1 medium 200 g	Zucchini, diced
1 cup 150 g	Green beans, trimmed and cut into 1-inch pieces
6 cups 1.4 l	Vegetable stock
1 cup 240 g	Diced tomatoes (canned or fresh)
1 tsp 2 g	Herbes de Provence
0.25 cup 15 g	Fresh parsley, chopped

2 Method

Step 1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Step 2. Add the sliced leeks, carrots, and celery. Sauté for 8-10 minutes until the vegetables have softened but not browned.

Step 3. Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced potatoes and zucchini, stirring to coat with the oil.

Step 4. Pour in the vegetable stock and diced tomatoes. Add the Herbes de Provence, salt, and black pepper to taste.

Step 5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.

Step 6. Add the green beans and continue to simmer for another 10 minutes until all vegetables are tender.

Step 7. Stir in the fresh parsley. Taste and adjust seasoning with extra salt or a splash of lemon juice if desired.

Step 8. Serve hot in bowls, ideally with a dollop of basil pesto (pistou) on top and crusty bread on the side.

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For a deeper flavor, sauté a parmesan rind in the soup while it simmers.
·
Don't overcook the green beans; they should retain a slight snap and bright color.
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The secret to a true French rustic soup is the 'Pistou' – a mixture of garlic, basil, and olive oil stirred in at the end.
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If the soup is too thin, mash a few of the cooked potato cubes against the side of the pot to thicken the broth naturally.