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Provençal vegetable-bean soup with pistou

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Provençal vegetable-bean soup with pistou

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 570 Calories/Serving

30 – 40 Minutes

Pistou is a French cousin of Italian pesto, without the nuts. It lifts the flavor of this vegetable soup, which gets protein from cannellini beans and umami from tomato paste. Just bear in mind that the pistou contains both kosher salt and (nicely salty) Parmesan, so go easy on any additional salt as you cook.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 yellow onion
  • 5 ounces carrots
  • 6 ounces turnips
  • 3 ounces green beans
  • 1 cup cooked cannellini beans
  • ½ pound Napa cabbage
  • 1 tablespoon tomato paste
  • 1½ cups diced tomatoes
  • 1 cup vegetable broth
  • Sun Basket pistou (fresh basil - Parmesan - fresh garlic - salt - olive oil)

Nutrition per serving

Calories: 570, Protein: 14 g, Fiber: 18 g, Total Fat: 32 g, Monounsaturated Fat: 21.5 g, Polyunsaturated Fat: 3 g, Saturated Fat: 5 g, Cholesterol: 10 mg, Sodium: 1140 mg, Carbohydrates: 57 g, Added Sugar: 0 g.
Contains: Milk

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the onion, carrots, and turnips

  • Peel and coarsely chop the yellow onion.
  • Scrub or peel the carrots and trim off the ends; cut the carrots into ¼-inch slices.
  • Peel the turnips and trim off the ends; cut the turnips into ¼-inch slices.

2

Start the soup

In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, carrots, and turnips and season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just beginning to soften and caramelize, 8 to 10 minutes.
While the vegetables cook, prepare the remaining ingredients.

3

Prep the remaining vegetables

  • Trim the stem ends from the green beans; cut the beans into ½-inch pieces.
  • Rinse the cannellini beans.
  • Cut away any core from the cabbage; cut the cabbage into ½-inch strips.

4

Finish the soup

Stir the tomato paste into the vegetables and cook over medium-high heat until caramelized, about 1 minute. Add the green beans, tomatoes, vegetable broth, and 2½ cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the green beans are just tender, 3 to 5 minutes. Add the cannellini beans and cabbage and cook, stirring occasionally, until the cannellini beans are warmed through and the cabbage is wilted, 2 to 3 minutes. Season generously with pepper.

Serve

Transfer the soup to individual bowls, top with small dollops of the pistou, and serve.

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