Provençal Vegetable Soup
This soup reigns supreme during the summer months in the south of France. Could we create a version for the American table?
Why This Recipe Works
For our Provençal Vegetable Soup recipe, we steered toward a simple, clean soup filled with vegetables of the season: leeks, green beans, and zucchini. Staggering the cooking times of these vegetables ensured they were each cooked properly. We used canned white beans for our recipe, which tasted just as good as fresh but were much more convenient, and orecchiette pasta for its easy-to-spoon shape. And to simplify the traditional pistou, we just whirred everything in our food processor.
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