Late spring and early summer is the prime time to make this light and lovely soup. It is a take on soupe au pistou the broth-based Provençal soup that is loaded with fresh vegetables and finished with a spoonful of basil pesto. Instead of the pesto, this version is topped with toasty cheese croutons made with a breaded cheese firm enough to stand up to broiling without melting.
- Yield: 6 Servings
- Preparation Time: 30 Minutes
- Cooking Time: 36 Minutes
- 2 tablespoons butter
- 1 small fennel bulb, trimmed, cored, and finely chopped
- 1 cup pearl onions, peeled and halved
- 1 cup fresh baby green beans, trimmed and cut into 1-inch pieces
- 1 cup baby or small carrots, trimmed and thinly sliced
- 3 cups homemade vegetable broth or two 14.5-ounce cans vegetable or chicken broth
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 cup dry white wine or homemade or canned vegetable or chicken broth
- 2 teaspoons herbes de Provence, crushed
- 1 cup shelled peas or frozen peas
- Salt and ground black pepper
- 1 recipe Cheese Croutons
- In a Dutch oven melt butter over medium heat. Add fennel and pearl onions; cook for 3 to 4 minutes or until fragrant and translucent. Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, undrained tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes.
- Add peas to soup and simmer about 5 minutes more or until vegetables are tender. Season with salt and pepper.
- To serve, ladle soup into bowls. Top with Cheese Croutons.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.