Provencal Bean Soup Recipes

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PROVENCAL HAM & BEAN SOUP



Provencal Ham & Bean Soup image

There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 13

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Steps:

  • Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
  • To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
  • Pistou:
  • 4 large garlic cloves
  • 1/4 cup tomato paste
  • 24 large basil leaves
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup good olive oil
  • Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
  • Yield: 1 cup

PROVENCAL FRENCH BEANS



Provencal French Beans image

Provided by Ina Garten

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

14 ounces dried Great Northern beans
1 quart homemade chicken stock or canned broth
1 tablespoon kosher salt
1/4 cup good olive oil
2 cups chopped yellow onions (2 onions)
1 cup medium-diced carrots (2 carrots)
1 cup medium-diced celery (2 stalks)
1/4 cup fresh chopped parsley, plus extra for garnish
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/3 cup freshly grated Parmesan cheese

Steps:

  • Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
  • Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
  • In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

This soup is flavorful and satisfying, yet still very healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 17

3/4 cup dried navy beans
4 leeks (1/2 pounds), white and light-green parts only
1 teaspoon olive oil
1 medium clove garlic, peeled and thinly sliced
1 medium clove garlic, peeled and thinly sliced
2 tablespoons coarsely chopped flat-leaf parsley
̇ teaspoon finely chopped rosemary leaves
1/2 teaspoon finely chopped thyme leaves
2 large carrots, peeled and cut into ̇-inch dice
2 medium all-purpose potatoes, peeled and cut into ̇-inch dice
1/4 teaspoon freshly ground pepper
8 cups homemade or low-sodium canned chicken stock, skimmed of fat
1 teaspoon salt
1/4 cup finely grated Gruyere cheese
6 half-inch-thick slices country-style bread
1/2 pound fresh spinach, washed, stemmed, and sliced into 1/4-inch strips
1/4 cup fresh chervil, for garnish

Steps:

  • Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
  • Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
  • In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
  • Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
  • Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
  • . Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.

Nutrition Facts : Calories 338 g, Cholesterol 5 g, Fat 4 g, Fiber 11 g, Protein 15 g, Sodium 609 g

PROVENçAL GREENS SOUP



Provençal Greens Soup image

In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon's walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
Kosher salt
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
Black pepper, to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
  • Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU)



Provençal Vegetable Soup (Soupe au Pistou) image

Provided by Ruth Cousineau

Categories     Soup/Stew     Cheese     Pasta     Potato     Soy     Vegetarian     Quick & Easy     Dinner     Lunch     Green Bean     Boil     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 22

For soup:
1 large leek (white and pale green parts only), washed and thinly sliced (2 cups)
1 celery rib, cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 garlic clove, finely chopped
1 large thyme sprig
2 tablespoons extra-virgin olive oil
1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped
8 cups water
2 cups thawed frozen edamame (fresh soybeans)
1/2 pound zucchini, cut into 1/2-inch pieces
1/4 pound green beans, trimmed and cut into 1-inch pieces
3/4 cup medium pasta shells
For pistou:
1 small tomato
1 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1 cup coarsely grated Gruyère (3 ounces)
Accompaniment: grilled baguette slices brushed with olive oil

Steps:

  • Make soup:
  • Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
  • Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
  • Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
  • Meanwhile make pistou:
  • Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
  • Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

PORTUGUESE BEAN SOUP



Portuguese Bean Soup image

A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.

Provided by PIKALA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h50m

Yield 12

Number Of Ingredients 12

1 ham hock
1 (10 ounce) linguica sausage, sliced
1 onion, minced
2 quarts water
4 potatoes, peeled and cubed
2 celery rib, chopped
2 carrots, chopped
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, minced
½ head cabbage, thinly sliced
1 (15 ounce) can kidney beans

Steps:

  • Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
  • Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
  • Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 25.6 g, Cholesterol 32.1 mg, Fat 12.9 g, Fiber 5.9 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 581.2 mg, Sugar 4.7 g

PROVENçAL VEGETABLE SOUP WITH BASIL



Provençal Vegetable Soup With Basil image

This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.

Provided by David Tanis

Categories     soups and stews, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 cups fresh shelling beans, such as cranberry or cannellini, from about 1 pound in the pod
1 small onion, peeled and stuck with clove
1 thyme sprig
1 bay leaf
1 large garlic clove, halved
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 medium onion, diced, about 1 cup
Salt and pepper
1/2 pound yellow-fleshed potato, peeled and diced, or use baby potatoes, skin on, halved or quartered
1/4 pound romano beans, in 1-inch pieces
1/4 pound yellow wax beans
1/2 pound zucchini or summer squash, chopped, about 2 cups
2 cups basil leaves
4 small garlic cloves
1/2 cup extra-virgin olive oil
2 ounces grated Parmigiano, plus extra for serving
Salt and pepper

Steps:

  • Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
  • Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
  • Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
  • Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
  • Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
  • To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 4 grams

PROVENCAL WHITE BEAN SOUP SOUTH BEACH



Provencal White Bean Soup South Beach image

Make and share this Provencal White Bean Soup South Beach recipe from Food.com.

Provided by Antifreesz

Categories     Beans

Time 30m

Yield 4 1 cups

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 small onion, small chopped
1 celery, stalk finely chopped
2 garlic cloves, smashed
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, dried
1/4 teaspoon dried thyme, dried
1/4 teaspoon salt
1 (15 ounce) can cannellini beans, 15oz can
1 1/2 cups low sodium vegetable broth, low sodium or 1 1/2 cups chicken stock
fresh ground pepper, ground fresh

Steps:

  • In a large saucepan,heat oil over medium high heat.
  • Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
  • Add beans and stir to combine.
  • Transfer 3/4 of the bean mixture to blender, using large spoon.
  • Add both and puree until smooth.
  • Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
  • Season with additional salt and pepper to taste.
  • Serve warm.

Nutrition Facts : Calories 189.4, Fat 3.8, SaturatedFat 0.6, Sodium 160.9, Carbohydrate 29.3, Fiber 7.3, Sugar 1.3, Protein 10.7

PROVENCAL BEAN SOUP



Provencal Bean Soup image

-Jan Marto, Algoma, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 16-18 servings (about 4-1/2 quarts).

Number Of Ingredients 17

1 pound dried navy beans
3 medium leeks (white part only), chopped
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
9 cups water
1 smoked boneless ham or pork shoulder (about 2 pounds), cubed
4 whole cloves
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
5 medium carrots, thinly sliced
2 medium turnips, peeled and cubed
3 small potatoes, peeled and cubed
2 cups shredded fresh kale
1/2 cup minced fresh parsley

Steps:

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid; set beans aside. In the same pan, saute the leeks, onion and garlic in oil until tender. Add the water, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are almost tender., Add carrots, turnips, potatoes, kale and parsley. Cover and simmer 25-35 minutes longer or until the beans and vegetables are tender. Discard bay leaves and cloves before serving.

Nutrition Facts : Calories 192 calories, Fat 3g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 681mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 8g fiber), Protein 16g protein.

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

This is a traditional soup of Provence. Don't omit the pistou as this gives this dish a wonderful scent and color. Preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for ZWT5.

Provided by Pneuma

Categories     Potato

Time 1h45m

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 21

1 1/2 cups fresh broad beans, shelled or 3/4 cup dried haricot beans, soaked overnight
1/2 teaspoon dried herbes de provence
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 onion, finely chopped
1 large leek, finely sliced (or 2 small)
1 celery rib, finely sliced
2 carrots, finely diced
2 small potatoes, finely diced
4 ounces French beans
5 cups water
1 cup shelled garden peas (fresh or frozen)
2 small courgettes, finely chopped
3 medium tomatoes, peeled, seeded and finely chopped
handful spinach leaves, cut into thin ribbbons
salt & freshly ground black pepper, as needed
1 sprig fresh basil, to garnish
1 -2 garlic clove, finely chopped
1/2 cup basil leaves, packed
4 tablespoons parmesan cheese, grated
4 tablespoons extra virgin olive oil

Steps:

  • To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth, adding the extra virgin oil last.
  • To make the soup: if using dried haricot beans,place in a saucepan and cover with water. Bring to a hard boil for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 2.5 cm./1in. Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid.
  • In a large saucepan or flameproof casserole heat the oil. Add onion and leeks, cook for 5 minutes, stir occasionally, until onion softens.
  • Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring.
  • Add potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes.
  • Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.

Nutrition Facts : Calories 337.7, Fat 13.2, SaturatedFat 2.3, Cholesterol 2.9, Sodium 383.1, Carbohydrate 44.9, Fiber 12.5, Sugar 6.8, Protein 12.8

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From preprod.tasteofhome.com


PROVENçAL VEGETABLE SOUP (PISTOU SOUP) RECIPE - FOOD NEWS
Provencal Vegetable Soup: Soupe au Pistou Recipe. Peel and wash the vegetables and cut into small pieces. Put into a stewpot with the bouquet garni, cover with water and bring to a boil. (If using macaroni, add later leaving enough time for them to cook.) Let simmer for 2 hours. Add the tomatoes 10 minutes before serving. Prepare the pistou.
From foodnewsnews.com


PROVENCAL HAM BEAN SOUP RECIPE - HOME | FACEBOOK
Provencal ham bean soup recipe. Kitchen/cooking . Community See All. 687 people like this. 689 people follow this. About See All. Contact Provencal ham bean soup recipe on Messenger. Kitchen/cooking. Page transparency See more. Facebook is showing information to help you better understand the purpose of a Page. See actions taken by the people who manage and …
From facebook.com


MAKE PROVENCAL FISH SOUP FROM SCRATCH IT’S WORTH IT
Make the Soup Base: Chop all the vegetables and place in a bowl ready. Heat 2 tbsp of olive oil in a large pan. Add the vegetables and cook on a medium heat until softened. Meanwhile, rinse the rock fish well. Deglaze the pan with the white wine, scrape the bottom of the pan.
From perfectlyprovence.co


PROVENçAL BEAN SOUP RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


BEEF SOUP PROVENCAL - THERESCIPES.INFO
15 Ground Beef Soup Recipes | Allrecipes great www.allrecipes.com. This rib-sticking soup contains all of the traditional sweet and sour elements of the Eastern European staple, including ribbons of cabbage, crumbles of ground beef and rice, in a tomato-based broth seasoned with bay leaves, black pepper, apple cider vinegar, and black pepper.
From therecipes.info


PROVENCAL WINTER BEAN AND VEGETABLE SOUP (WINTER SOUPE AU PISTOU)
2021-11-27 Sauté over medium-low heat until onions are soft and translucent, about 10 minutes. Add drained beans and stir to blend. Then add the winter root vegetables and the tomatoes and sauté, stirring, for about 5 minutes. Add 10 cups of water and/or broth and a teaspoon of salt.
From karmacoop.org


PROVENçAL SUMMER VEGETABLE SOUP - KITSCHEN CAT
Instructions. Heat oil in large pot over medium heat, then add leek, celery, carrot, salt, and pepper. Cook until veggies are soft, about 10 minutes. Stir in garlic and cook for 30 seconds. Stir in veggie broth and water, and bring to a gentle boil. Stir in pasta and simmer until slightly softened, about 8 minutes.
From kitschencat.com


PROVENCAL-STYLE GARLIC SOUP WITH POACHED EGGS - RICARDO
Cover and simmer for 15 minutes. Remove the sage leaves and garlic. Season with salt and pepper. In a bowl, crush the garlic with the back of a spoon. Put the garlic back in the broth. Add the saffron. In the simmering broth, poach the eggs, making sure the yolks are still runny. Set the poached eggs aside on a plate. Meanwhile, toast the bread.
From ricardocuisine.com


PROVENCAL GARLIC SOUP - THERESCIPES.INFO
Provencal garlic soup is basically a full head of garlic (or two), some water, a few herbs, some olive oil, and some egg yolks. As a garnish you might want a bit of grated cheese and toasted bread (highly recommended), but that's really about it. This is really simple fare. A simple herbed garlic stock, while probably tasty, just isn't a soup.
From therecipes.info


PROVENçAL BEAN STEW - VEGKITCHEN
2013-02-07 Heat the oil in a soup pot. Add the onion and saute until translucent. Add the garlic and sauté over medium heat until both are golden. Add the water, carrots, potatoes, and wine. Bring to a simmer, then cover and simmer gently for 10 minutes. Stir in the beans, tomatoes, thyme, and rosemary.
From vegkitchen.com


INSTANT POT PROVENçAL CHICKEN SOUP | AMERICA'S TEST KITCHEN
WHY THIS RECIPE WORKS. The Instant Pot made quick work of creating a substantial broth by extracting body-building gelatin from convenient bone-in, skin-on chicken parts. Just 20 minutes under pressure were enough to ensure the meat was moist and tender.
From americastestkitchen.com


RECIPE: PROVENCAL BEEF AND BEAN SOUP - HOUZZ
I tried a new recipe from a Sara Foster cookbook last night and it is a keeper. I wouldn't say I followed the directions precisely, LOL, but pretty much! I added a good amount of fresh chopped baby spinach stirred in at the end just before serving …
From houzz.com


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