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Provencale Vegetable Soup Recipe
|French beans||1⁄2 Pound, cut into 1 inch lengths (250 Gram)|
|Onion||1 Large, peeled and diced|
|Carrots||1⁄2 Pound, diced (250 Gram)|
|Dried haricot beans||4 Ounce, soaked overnight (100 Gram)|
|Courgettes||1⁄2 Pound, sliced (Zucchini, 250 Gram)|
|Tomatoes||3 , peeled and chopped|
|Potatoes||2 , peeled and diced|
|Vermicelli||2 Ounce, broken into short lengths (50 Gram)|
|Garlic||3 Clove (15 gm), peeled|
|Fresh basil||1⁄2 Cup (8 tbs), chopped (Large Handful Of)|
|Olive oil||2 Tablespoon|
|Grated parmesan cheese/Grated gruyere cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1802 Calories from Fat 455
% Daily Value*
Total Fat 53 g82.1%
Saturated Fat 15.8 g79%
Trans Fat 0 g
Cholesterol 54.9 mg
Sodium 1254.3 mg52.3%
Total Carbohydrates 268 g89.3%
Dietary Fiber 57.2 g228.7%
Sugars 49.8 g
Protein 80 g160.8%
Vitamin A 846.8% Vitamin C 345.9%
Calcium 121% Iron 90%
*Based on a 2000 Calorie diet
Simmer for 1 hr.
Just before vegetables are cooked, add the vermicelli.
Meanwhile, crush garlic and fresh basil, using a mortar and pestle.
When paste has formed, add olive oil, drop by drop, stirring constantly.
When the pasta is cooked, add a ladleful of soup liquid to basil mixture, and mix well.
Stir this into the soup.
Sprinkle with grated cheese, and serve with French bread.