Provencal Style Winter Vegetable Soup

Provencal Style Winter Vegetable Soup

A hearty and healthy vegetables soup that features winter vegetables. You'll want to cut your carrots and parsnips to the same size, to ensure even cooking. It's helpful to have all the vegetables cut and ready before you start your soup.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Servings: servings

Ingredients

1 Tbsp. olive oil
1 small onion diced
2 cloves garlic sliced
2 stalks celery chopped
2 medium carrots chopped
2 medium parsnips chopped
5 cups chicken stock or vegetable
3 fresh thyme sprigs
1/2 tsp. Herbes de Provence
Salt and freshly ground pepper to taste
8-10 mini red potatoes halved
1 1/4 cups green beans fresh or frozen, ends trimmed and cut into 1-inch pieces
1 cup peas fresh or frozen
1 14-oz can white kidney cannellini beans , drained and rinsed
1 28 28-oz can whole plum tomatoes with juice
3-4 handfuls fresh baby spinach

Instructions

n a large soup pot (5 1/2 - 6 quarts), heat olive oil over medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute more. Add celery, carrots and parsnips and cook, stirring, for 3-4 minutes. Add chicken stock, thyme sprigs, Herbes de Provence and a bit of salt and pepper. Raise heat under pot to medium-high and bring stock to a boil. Lower heat to medium-low and simmer for 10 minutes. Add potatoes and green beans and simmer an additional 10-15 minutes, or until vegetables are tender.
Add frozen peas and kidney beans and simmer 5 minutes. Add tomatoes by hand-crushing them into the soup, adding the juice as well. Add the spinach. Simmer 10-15 minutes more, to allow flavours to blend. If soup is too thick, add a bit more chicken stock to thin.
Taste soup and add salt and pepper, as needed. You may also like to stir in a few more fresh thyme leaves at this point.

Nutrition