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Vegetable Soup Provençale

A delciously versatile and simple soup recipe. A great way to use up your fresh vegetables and leftover chicken or turkey. All measurements can be adjusted to your taste.
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine French
Servings 6

Ingredients
  

  • 1 tbsp olive oil
  • 28 oz crushed tomatoes
  • 1 onion chopped
  • 2 cloves garlic pressed
  • freshly ground pepper to taste
  • 1 tbsp herbs de provence
  • 3 carrots sliced
  • 28 oz canellinni beans drained and rinsed
  • 1 cup vegetables of choice (green beans, bell peppers, celery...) chopped
  • 28 oz vegetable or chicken broth (or your own homemade broth)
  • 4 cups fresh spinach chopped (optional)
  • 2 cups cooked chicken or turkey optional

Instructions
 

  • In a large stock pot warm the olive oil over medium-high heat and add the chopped onions.
  • As the onions begin to soften, add the crushed garlic. Sauté, stirring constantly, for about one minute.
  • Pour in the entire can of crushed tomatoes and mix with the onions and garlic. Stir in the herbs de provence and cracked pepper to taste.
  • Gently stir in the carrots, canellinni bean, and your other vegetables. Pour the broth on top and stir. Add in your cooked chicken or turkey, if using.
  • Bring to a gentle boil. Then reduce heat to low, cover and simmer for at least one hour. About 10 minutes before serving, stir in the chopped spinach.
Keyword dairy free, gluten free, low carb, low glycemic