Because the vegetables probably won’t come straight from your garden, you have my permission to use good quality chicken, beef, or vegetable broth instead of water, to give your soup the fullest flavor possible. Whatever liquid you add, include some salt with it, so the seasoning has time to penetrate the vegetables while they simmer. Finally, I’ve included my own finishing touch to the recipe, which I learned while cooking in Provence. I like to pass a bowlful of pistou, a puree of tomatoes, basil, and garlic, encouraging everyone to stir a dollop into their bowls just before eating. Its powerful aroma is the perfect fanfare for this wonderful harvest soup.
How To Make My Mother's Garden Vegetable Soup
In a soup pot, heat up the oil over medium heat. Add the leeks and onions. Sauté until all the water evaporates and the vegetables are tender but not yet beginning to brown, about 5 minutes.
Add the celery, potato, carrots, and zucchini. Continue sauteing.
Deglaze with white wine and reduce briefly.
Add broth, reduce the heat to maintain a gentle boil, and cook, uncovered, for 30 minutes, or until vegetables are tender.
White waiting for the soup, prepare the Pistou. Combine all ingredients in a blender or food processor.
Pulse the machine until the vegetables are pureed.
Season to taste with salt and pepper. Adjust accordingly. Seal and set aside.
About 10 minutes before the soup is done, add your canned beans and continue cooking until all the vegetables are tender.
Once your soup is cooked, add half of your pistou into the soup. Stir to combine.
Season the cooked soup with salt and black pepper to taste.
Serve immediately. Have your guests help themselves with more pistou, parmesan cheese, and crusty bread while enjoying the warm soup.
- Calcium: 207mg
- Calories: 604kcal
- Carbohydrates: 66g
- Cholesterol: 7mg
- Fat: 32g
- Fiber: 13g
- Iron: 6mg
- Monounsaturated Fat: 21g
- Polyunsaturated Fat: 4g
- Potassium: 1865mg
- Protein: 14g
- Saturated Fat: 5g
- Sodium: 2309mg
- Sugar: 12g
- Vitamin A: 8423IU
- Vitamin C: 89mg
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