Provencalsoup Food

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PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU



Provencal Vegetable Soup: Soupe au Pistou image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

Steps:

  • In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
  • Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
  • Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
  • Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
  • Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
  • When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
  • Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

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 SOUP



Provencal Soup image

Make and share this Provencal Soup recipe from Food.com.

Provided by Boomette

Categories     Clear Soup

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon oil
1 tablespoon butter
4 garlic cloves, minced
1 red onion, finely chopped
salt and pepper
1 red bell pepper, finely diced
1 medium zucchini, finely diced
1/2 cup dry white wine
28 ounces diced tomatoes, drained
4 cups vegetable stock
30 black olives (garlic flavored)
1 bunch fresh basil, finely chopped

Steps:

  • In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine.
  • Add tomatoes and vegetable stock. Heat and let reduce, uncovered, 5 to 7 minutes. Add olives and basil. Stir delicately and heat a little bit more.
  • Serve with garlic croutons.

Nutrition Facts : Calories 150.6, Fat 10.1, SaturatedFat 2.8, Cholesterol 7.6, Sodium 276.1, Carbohydrate 9.7, Fiber 2.7, Sugar 4, Protein 1.7

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

CHICKEN PROVENCAL "STOUP"



Chicken Provencal

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 16

2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper
1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table

Steps:

  • One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

BEEF PROVENCALE



Beef Provencale image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 17

1 (3-pound) beef chuck roast
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup all-purpose flour
2 cups chicken broth
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1/4 cup cognac or brandy
1 tablespoon herbes de Provence
5 garlic cloves, peeled and smashed
4 medium carrots, peeled and cut into 2-inch pieces
1 fennel bulb, trimmed and thinly sliced
1 onion, halved and thinly sliced
1/3 cup prepared sun-dried tomato tapenade
1/3 cup coarsely chopped fresh flat-leaf parsley
1 packed teaspoon finely grated orange zest
Hot buttered egg noodles, for serving

Steps:

  • Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
  • Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
  • Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
  • To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

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

CHICKEN SOUP PROVENCAL



Chicken Soup Provencal image

This is a delicious, comforting soup that comes together quickly -- under 30 minutes! I especially love to make it when someone in the family is feeling under the weather. Serve with a nice crusty bread and this makes a filling lunch or a light dinner. I discovered it in one of those "cooking for 2" recipe booklets shortly after DH and I married and have made it many times since then.

Provided by unmistakable1

Categories     Chicken

Time 28m

Yield 4 bowls of soup, 2-3 serving(s)

Number Of Ingredients 14

1/2 lb chicken breast, cut into chunks
1 small onion, chopped
2 stalks celery, diced
2 carrots, peeled and diced (optional)
2 garlic cloves, minced
14 1/2 ounces diced tomatoes, undrained
14 ounces low sodium chicken broth (I use homemade)
basil, to taste
oregano, to taste
salt, to taste
pepper, to taste
2 ounces angel hair pasta, broken in half (sometimes I use egg noodles, too. Use whatever you have.)
crushed cracker
parmesan cheese

Steps:

  • Heat a couple tablespoons of olive oil in saucepan.
  • Saute chicken, onion, celery, carrots (if using), and garlic about 5 minutes.
  • Stir in tomatoes, broth, and seasonings.
  • Heat to boiling.
  • Reduce heat, stir in pasta.
  • Simmer 'til noodles are tender, chicken is cooked through, and veggies are soft. (about 5-10 minutes).
  • If desired, sprinkle individual servings with toppings.

Nutrition Facts : Calories 410.9, Fat 12.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 612.1, Carbohydrate 42.4, Fiber 5, Sugar 10.7, Protein 33.8

FISH SOUP PROVENCALE



Fish Soup Provencale image

This is a delicious and very easy dish which takes less than half an hour to make. I found it in the Times about a dozen years ago--a Pierre Franey recipe.

Provided by Chef Kate

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb fresh fish fillet (monkfish, tilefish, or similar non-oily fish)
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 cup leek, chopped, green and white parts
1 tablespoon garlic, finely chopped
1 red bell pepper, peeled, seeded, cored and diced
1 green bell pepper, peeled, seeded, cored and diced
1 teaspoon saffron thread
1 cup dry white wine
1 cup tomatoes, peeled seeded and diced (canned are fine)
2 cups water
1 sprig thyme (or 1 teaspoon dry thyme)
1 bay leaf, preferably fresh
1 teaspoon anise seed
1/4 teaspoon red pepper flakes
salt & fresh ground pepper
1 lb mussels, fresh, well scrubbed
4 tablespoons fresh basil (may substitute parsley if fresh basil is unavailable)

Steps:

  • Remove any skin and cut the fish into one inch cubes.
  • Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.
  • Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
  • Simmer for ten minutes.
  • Add the fish and the mussels, stir gently and simmer for 5 minutes.
  • Remove thyme sprig and bay leaf and taste for seasoning.
  • If any mussels are unopened, cook for a bit longer.
  • Sprinkle with basil (or parsley) and serve.

Nutrition Facts : Calories 375.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 94.2, Sodium 430.6, Carbohydrate 16.9, Fiber 2.6, Sugar 5.5, Protein 41.3

QUICK EASY PROVENCAL SAUCE



Quick Easy Provencal Sauce image

this quick and easy provencal sauce can be used as a base for other sauces or just with pasta as a main meal!

Provided by jackloverlover

Time 35m

Yield Makes Batches

Number Of Ingredients 5

4 onions
pinch of mixed herbs
splash white wine
2 cloves garlic
4 Large tins of tomatos

Steps:

  • finely chop the garlic, and slice the onions. Add to a pan and sweat.
  • Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
  • For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce

CHICKPEA SOUP A LA PROVENCALE



Chickpea Soup a La Provencale image

Make and share this Chickpea Soup a La Provencale recipe from Food.com.

Provided by eillena

Categories     < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups dried garbanzo beans
1/2 cup olive oil
4 leeks, white part only, thinly sliced
10 cups water
1/2 cup spinach
4 garlic cloves, minced
4 tablespoons herbs (thyme, rosemary, oregano, marjoram, bay leaf)
salt and pepper
1 teaspoon butter or 1 teaspoon margarine
1/3 cup crouton

Steps:

  • Soak the chickpeas overnight. Rinse them in cold water.
  • Chop the spinach. Pour the oil into a soup pot, add the leeks, and saute over medium heat for a few minutes.
  • Add the water, chickpeas, spinach, garlic, herbs and salt and pepper.
  • Bring soup to a boil and reduce to low-heat. Cover pot and cook for 50-60 minutes until chickpeas are tender. Simmer for 15 more minutes.
  • Blend soup and pour back into pot to reheat. Add butter and croutons to each serving.

Nutrition Facts : Calories 453.9, Fat 23, SaturatedFat 3.4, Cholesterol 1.7, Sodium 54.6, Carbohydrate 50.8, Fiber 12.8, Sugar 9.5, Protein 14.2

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

SHRIMP PROVENçALE



Shrimp Provençale image

Provided by Jocelyne Roux

Categories     Olive     Shellfish     Tomato     Sauté     Quick & Easy     Basil     Shrimp     Summer     Bon Appétit     Los Angeles     California

Yield Makes 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 pounds uncooked large shrimp, peeled, deveined
2 cups chopped red bell peppers
1 cup chopped onion
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 large garlic cloves, chopped
1/2 teaspoon fennel seeds
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 cup chopped fresh basil

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add shrimp and sauté just until pink, about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add bell peppers, onion, thyme, garlic and fennel seeds to skillet. Sauté until onion softens, about 8 minutes. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes. Mix in basil; season with salt and pepper.

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.

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From tfrecipes.com


CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
Some of its pillar recipes include the Salade Niçoise, Bouillabaisse and Ratatouille – but these are only just a few. In this roundup, you can find 12 simple Classic Provençal recipes to try, that require basic techniques to enjoy a bounty of tomatoes, garlic, olives, herbs and more classic flavors from Provence.
From pardonyourfrench.com


PROVENçAL FISH SOUP RECIPE - SARA SIMPSON | FOOD & WINE
In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds ...
From foodandwine.com


PROVENCALE SAUCE RECIPE - THE ... - THE RELUCTANT GOURMET
This "New World" food, the tomato, is now an important part of cooking in Provence but was not when the French city of Marseilles was founded by Greek colonists back in 600 BC. Variations. Most of the recipes for this sauce you find in cookbooks include some combination of tomatoes, garlic, shallot or onion, butter or olive oil, and a dry white wine. Don't be surprised if …
From reluctantgourmet.com


SAUCE PROVENCALE RECIPES - FOOD NEWS
Recipes for the sauce vary. There are two main categories: with and without tomatoes. While many people now associate the Provence area with foods such as tomatoes, i. Sauce Provencale recipes Results: 1 - 10 of 53509 with Don't like pepper? try 'no pepper'. Recipes; Videos (78) Pasta Sauce Provencale - More like this. This sauce recipe was given to me by my mother-in …
From foodnewsnews.com


PROVENCAL VEGETABLE SOUP WITH PISTOU - GIRL AND THE KITCHEN
Comfort food that is both healthy and hearty! Ingredients. Scale 1x 2x 3x. For the soup: 2 quarts vegetable stock; 1 onion (chopped) 4 garlic cloves (minced or pressed) A few sprigs each thyme and parsley (a Parmesan rind and a bay leaf) Salt to taste; 1 tablespoon extra virgin olive oil; 2 leeks (white and light green part only, cleaned and sliced) 1 pound 14-ounce …
From girlandthekitchen.com


CLASSIC PROVENçAL DISHES - WILLIAMS SONOMA
Our recipes include classic dishes like pissaladière, the regions beloved onion flat bread. Lamb daube combines chunks of meat with garlic, onions and spring vegetables, simmered in a flavorful wine marinade to tender perfection. Roasted pork loin, fragrant with rosemary and bay leaves, is served with a medley of vegetables that are slowly braised in olive oil, a traditional cooking …
From williams-sonoma.com


PROVENçALE FISH SOUP RECIPE - LEITE'S CULINARIA
Directions. In a Dutch oven over medium heat, warm the oil until shimmering, 1 to 2 minutes. Add the pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Stir in the fennel bulb, onion, celery, and salt and cook until vegetables are softened and lightly browned, 12 to 15 minutes.
From leitesculinaria.com


PROVENCAL SOUP WITH PISTOU RECIPE - VEGETARIAN TIMES
Transfer nuts to food processor, add garlic and process until finely chopped. Add basil or parsley and tomato and process, scraping down work bowl as necessary, until mixture forms a smooth paste. (Add water to thin as necessary.) Transfer to small bowl, add salt and pepper and stir in 1/2 tablespoon oil. Ladle soup into shallow soup bowls or transfer to serving dish. Stir in pistou or …
From vegetariantimes.com


PROVENCAL SOUP, PROVENCAL, UP...217863 CALORIES/NUTRIENTS ...
PROVENCAL SOUP, PROVENCAL, UPC: 812988020396 contain(s) ... Food category: Other Soups; A few foods with a name containing, like or similar to PROVENCAL SOUP, PROVENCAL, UPC: 812988020396: BALDUCCI'S, PROVENCAL MARINADE, UPC: 054996058576 contain(s) 607 calories per 100 grams (≈3.53 ounces) [ price] BARRAL, SPICY PROVENCAL OLIVES, …
From aqua-calc.com


HEARTY PROVENCAL SOUP | RECIPES, SUMMER SOUP, VEGGIE SOUP
May 23, 2016 - This is one of my favorite go-to Summer soups. It’s hearty enough for a family dinner, and served with either a side of quinoa, or a warm, crusty loaf of bread – you’re in for a treat. The spinach pesto topping is what elevates this soup beyond a regular veggie soup. I always make a … Hearty Provencal Soup Read More »
From pinterest.ca


PROVENCAL SOUP RECIPE | EAT SMARTER USA
The Provencal Soup recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


HOW TO PREPARE A PROVENCAL STYLE LUNCH - THE GOOD LIFE FRANCE
Hunting down good food is almost as important and stimulating as the cooking and eating of it. These dishes are perfect for a less formal occasion where the hosts can ensure they have plenty of time to enjoy their guests’ company rather than working away in the kitchen. Provencal style lunch guide . Start the party by serving some traditional dips typical for the region such as …
From thegoodlifefrance.com


10 BEST PROVENCAL DISHES - BRIGNOLES
Wine, food, restaurants; 10 best provencal dishes; Provençal cooking is naturally tasty and flavoursome, due to the sun-kissed produce that is readily available in this region. There are so many typical speciality dishes, the list is too long ... but here are a few of the well-known of Provençal cuisine: Tapenade & Anchoïade. Tapenade is a purée of olives either black or …
From provenceverte.co.uk


PROVENCAL SOUP WITH PISTOU - YOGAJOURNAL.COM
This is a slightly lighter version of a traditional Provencal combination: vegetable soup enriched with pistou. Pistou–a pounded, pesto-like sauce of
From yogajournal.com


PROVENCAL DISHES AND FOOD SPECIALITIES: A PROVENCE ...
Provencal food specialities: What did we eat? We had such a diverse range of Provencal dishes in France, that it is hard to write about everything in one post. As I said before, Provencal food is a balance between vegetables, grains, fish, fruits and meat. Olive oil is the main cooking medium while there is lots of different kinds of cheese to sample as well.
From yrofthemonkey.com


PROVENCALE RECIPES | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us …
From myrecipes.com


PROVENCAL RELISH RECIPE | EAT SMARTER USA
3. Heat the oil in a saucepan, then sauté the vegetables. Mix in the herbs, then season to taste with salt, pepper, and lemon juice. Cover and cook until the vegetables are soft. 4. Remove the herbs, then divide the relish into sterilized jars. Seal tightly, then refrigerate. The relish will last up to 10 days. Related Recipes.
From eatsmarter.com


PROVENCAL STYLE WINTER VEGETABLE SOUP - SEASONS AND SUPPERS
n a large soup pot (5 1/2 - 6 quarts), heat olive oil over medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute more. Add celery, carrots and parsnips and cook, stirring, for 3-4 minutes. Add chicken stock, thyme sprigs, Herbes de Provence and a bit of salt and pepper. Raise heat under pot to medium-high ...
From seasonsandsuppers.ca


FRENCH PROVENçAL SOUP RECIPE - COOK WITH CAMPBELLS CANADA
In bowl, combine flour with Herbes de Provence, salt and pepper. Cut chicken into bite sized pieces and add to seasoned flour; toss until evenly coated. In a large pot over medium heat, cook bacon for 5-7 minutes, stirring often, or until browned. With a slotted spoon, transfer bacon to paper towel lined plate. Return pot to medium-high heat.
From cookwithcampbells.ca


PROVENCAL SOUP RECIPES
Provencal Soup Recipes PROVENCAL VEGETABLE SOUP. Provided by Ina Garten. Categories appetizer. Time 1h20m. Yield 6 to 8 servings. Number Of Ingredients 13. Ingredients; 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 …
From tfrecipes.com


FRENCH PROVENCAL RECIPES, CUISINE IDEAS & MENUS ...
For pizzazz, add chickpeas and pitted, chopped oil-cured black olives. To make this dish vegan, swap in olive oil for the butter and skip the …
From epicurious.com


PROVENçAL VEGETABLE SOUP RECIPE - ERIC RIPERT | FOOD & …
Step 1. In a large saucepan, cover the navy beans, ham rind and herb bundle with the chicken stock and 2 cups of water. Bring to a boil, then reduce the heat to …
From foodandwine.com


PROVENCALSOUP RECIPES
PROVENCAL SOUP RECIPE - FOOD.COM. 2011-02-02 · In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine. Add … From food.com 5/5 (1) Total Time 35 mins Category Clear Soup Calories 151 per serving. In a saucepan, heat oil and melt butter. …
From tfrecipes.com


PROVENçAL | FOOD & WINE
Literally "bathed bread" in the ancient dialect of Provence, pan bagnat delivers meat, bread and salad all in one handful. You both brush the …
From foodandwine.com


PROVENçAL SOUP - TEMPEH
Recipes. FAQ. News. Provençal Soup Total servings: 6 Ingredients 3 carrots, sliced 2 large potatoes, peeled and diced 2 cups water 2 onions, chopped 2 Tbs oil 3 celery ribs, diced 1/2 cabbage, shredded 1 clove garlic, crushed 1/2 tsp oregano 1/2 tsp thyme 5 cups vegatble stock 1 can tomatoes, sliced, 500 g 200 g temeph, cubed salt and pepper to taste 6 tsp parsley, …
From tempeh.info


PROVENçAL SOUP [SOUPE AU PISTOU] - FRENCH BARN
Heat the olive oil in a large heavy pot over medium heat. Cook the leeks, celery, garlic, and thyme sprigs until browned (about 5-10 minutes). Deglaze the pan with cooking wine making sure to scrape the caramelization from the bottom of the pot. Stir in the chopped chard and potatoes and cook for about 5 minutes more.
From french-barn.com


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