Provençal Vegetable Soup with Basil

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 2 whole large carrots
• 2 whole celery stalks
• 2 whole medium potatoes
• 1 whole medium zucchini
• 150 grams green beans, fresh
• 400 grams canned diced tomatoes, no added sugar
• 1000 milliliters vegetable broth
• 1 whole bay leaf
• 2 whole fresh thyme sprigs
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 50 grams fresh basil leaves, packed
• 3 whole garlic cloves
• 50 grams grana padano cheese, finely grated
• 75 milliliters extra-virgin olive oil
• ¼ teaspoon fine sea salt

Instructions

1. 1

   You're about to build a classic French vegetable soup, so let's start by prepping all the vegetables. Dice one large yellow onion into 1/4-inch pieces. Peel 2 large carrots and cut them into 1/4-inch rounds. Trim and finely chop 2 celery stalks. Peel 2 medium potatoes and cut them into 1/2-inch cubes — keep them uniform so they cook at the same rate. Trim 1 medium zucchini and cut it into 1/2-inch half-moons. Trim the ends off 150 grams of fresh green beans and cut them into 1-inch lengths.

2. 2

   Make the pistou while you have time. Peel 3 garlic cloves, chop them roughly, and add to a mortar along with a pinch of fine sea salt. Pound until you have a rough paste — this breaks down the garlic's cell walls, releasing its full flavor without the harsh rawness of mincing. Add 50 grams of fresh basil leaves (loosely packed) and gently bruise them with the pestle while grinding, just until the basil breaks down but retains its vibrant green color — overworking it will turn it brown and bitter. Add 50 grams of finely grated grana padano cheese and stir. Slowly drizzle in 75 milliliters of extra-virgin olive oil while stirring to create a loose, vibrant paste. Taste and adjust salt as needed. Set aside.

3. 3

   Now you'll begin building the soup's flavor base. Set a 5-quart heavy-bottomed pot over medium heat and warm 3 tablespoons of extra-virgin olive oil. When the oil shimmers and smells fragrant, add the diced onion, carrots, and celery. Sauté, stirring occasionally, for 6-8 minutes until the onion turns translucent and the celery softens. You should smell sweet, mellow aromatics — this is the mirepoix foundation that gives the soup its depth.

4. 4

   Add the potato cubes, zucchini, and green beans to the pot. Stir everything together and let it cook undisturbed for 2-3 minutes so the vegetables begin to caramelize slightly on the bottom — this adds subtle, complex flavor. Then add 400 grams of canned diced tomatoes (with their juices), 1000 milliliters of vegetable broth, 1 bay leaf, and 2 fresh thyme sprigs. Stir once and bring to a gentle boil over medium-high heat.

5. 5

   Once the broth is boiling, reduce the heat to medium-low and maintain a gentle, steady simmer — you should see small, occasional bubbles breaking the surface, not a rolling boil. Season with 1 teaspoon of fine sea salt and 0.5 teaspoon of black pepper. Simmer uncovered for 20-25 minutes until all the vegetables are completely tender when pierced with a fork — the potatoes should break apart easily. As the soup cooks, skim off any white foam that rises to the surface with a spoon.

6. 6

   Remove the pot from the heat and fish out the bay leaf and thyme sprigs with a slotted spoon and discard. Taste the broth and adjust salt and pepper as needed — it should be well-seasoned and flavorful on its own.

7. 7

   Ladle the soup into four warm bowls, dividing the vegetables and broth evenly. Top each bowl with a generous spoonful (about 2-3 tablespoons) of the pistou, stirring it in just before eating so the basil stays bright and fragrant. The pistou will bloom in the hot soup and perfume every spoonful. Serve immediately while steaming, with crusty bread on the side for soaking up the aromatic broth.

Tools you’ll need

• mortar and pestle
• chef's knife
• cutting board
• 5-quart heavy-bottomed pot
• wooden spoon
• slotted spoon
• ladle
• medium soup bowls

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