17 May '13, 6pm

Hearty Provencal Soup

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 big pot and freeze what I don’t use. FOR THE SOUP 2tbsp olive oil 3 cloves garlic, finely chopped 1 spring of fresh thyme, leaves removed. 3 medium carrots, peeled and finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped ½ medium zucchini, chopped 1 cup of sliced brown mushrooms ¼ head Savoy cabbage, cored and thinly shredded 8 cups vegetable stock 1 (15-oz.) can cannelini beans Kosher salt and freshly ground black pepper, to taste FOR THE PESTO 2 cups fresh basil leaves 1 cup baby spinach leaves 2 cloves garlic, peeled and chopped 1 cup olive oil 1/2 cup toasted walnuts ...

Full article: http://www.gorgeouslygreen.com/2013/05/hearty-provencal-s...

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