Provençale Vegetable Soup

Name: Provençale Vegetable Soup
Yield: Serves 6-8
Cuisine: France
Ingredients: 1 onion, diced; 4 cloves garlic, chopped; 1 carrot, diced; 4 raw potatoes, diced; 1 lb. green beans, chopped; 1 tablespoon tomato purée; 6 tomatoes, chopped; 4 oz. small vermicelli or spaghetti broken into pieces ¼” long; 1 lb. shelled broad beans; 4 or 5 pints water; 4 tablespoons fresh finely chopped basil mixed with 4 cloves crushed garlic and some olive oil to make a paste; 1 dish grated Parmesan cheese

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Floyd's Food

By Keith Floyd

Published 1981

About

Ingredients

1 onion, diced
1 carrot, diced
4 cloves garlic, chopped

Europe
France
Stew
Starter
Mediterranean
Soup
Vegetarian

Method

Put all the ingredients except the vermicelli, paste and cheese into a large saucepan and cook until the vegetables are tender. Then add the vermicelli and continue cooking for another 10 minutes or so. Stir in the paste and cook for a further 5 minutes.

Serve with Parmesan cheese sprinkled liberally over this Provençale form of the Italian 'minestrone'.