Provencal Vegetable Soup

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* Exported from MasterCook *

 

Provencal Vegetable Soup

 

Recipe By :The Vegetarian Slow Cooker by Joanna White, page 54

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

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1 large cleaned leek -- thinly sliced

1 medium onion -- diced

2 cups green bean pieces -- (1-inch)

2 cups diced potatoes

2 cups diced peeled carrots

2 cups diced tomatoes

2 1/2 quarts cold water

1 tablespoon salt

freshly ground pepper -- to taste

2 small zucchini -- diced

1/4 pound mushrooms -- sliced, up to 1/2

1 tablespoon minced garlic

2 tablespoons chopped fresh basil -- or 2 tsp. dried

salt -- for sprinkling

6 ounces canned tomato paste

1/4 cup grated parmesan cheese

1/4 cup olive oil

shredded parmesan cheese -- for garnish

 

Place leek, onion, green beans, potatoes, carrots, tomatoes, water, salt and

pepper in the slow cooker. Cover and cook on low heat for 8 to 9 hours, or on

high heat for 4 hours, until vegetables are crisp-tender. Add zucchini and

mushroom and cook on high heat for 30 minutes or until mushrooms are tender.

 

While soup is cooking, make pistou: mash garlic, basil and a sprinkling of salt

with a mortar and pestle, or press with a knife. Work in tomato paste, Parmesan

cheese and olive oil to form a smooth paste. Add a small amount of soup to

mashed garlic mixture and mix until smooth. Stir into soup. Taste and adjust

seasonings. Serve with a sprinkling of Parmesan cheese for garnish.

 

S(Mailing Lists):

" Kathleen <kmschuller on 20 Nov 2001 "

 

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Per Serving (excluding unknown items): 128 Calories; 8g Fat (52.7% calories from

fat); 3g Protein; 13g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 864mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : This is a special French vegetable soup with an added touch of pistou.

Pistou is a garlic paste made from mashed garlic, Parmesan cheese, olive oil,

basil and tomato paste. Serve this soup with hot, crusty French bread. For

variety, add 1/2 cup orzo or broken pasta when adding the zucchini.

 

Posted to Veg-Recipes

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