Why This Recipe Works

Provençal vegetable soup is a classic French summer soup with a delicate broth that is intensified by a dollop of pistou, the French equivalent of Italy’s pesto. We wanted a simple version that focused on fresh seasonal vegetables. Leeks, green beans, and zucchini all made the cut; we like their summery flavors, different shapes, and varying shades of green. We added canned white beans (which were far more convenient than dried in this quick-cooking soup) and orecchiette for its easy-to-spoon shape. For the best flavor, we make our own vegetable broth (a quick paste that’s stirred into boiling water). Incorporating the cooking liquid from the canned beans adds much-needed body to the broth. For the pistou, we just whirred basil, Parmesan, olive oil, and garlic together in our food processor.

Before You Begin

We prefer broth prepared from our Vegetable Broth Base, but store-bought vegetable broth can be used.

Instructions

for the pistou

Process all ingredients in food processor until smooth, scraping down sides of bowl as needed, about 15 seconds. (Pistou can be refrigerated for up to 4 hours.)

for the soup

Heat oil in large Dutch oven over medium heat until shimmering. Add leek, celery, carrot, and 1/2 teaspoon salt and cook until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer.

Stir in pasta and simmer until slightly softened, about 5 minutes. Stir in haricots verts and simmer until bright green but still crunchy, 3 to 5 minutes. Stir in cannellini beans and their liquid, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes. Season with salt and pepper to taste. Serve, topping individual portions with generous tablespoon pistou.