Anti Inflammatory Provençal Vegetable Soup with Pistou
This deeply nourishing soup is a bowlful of the French countryside — tender carrots, zucchini, green beans, and cannellini beans simmered in a fragrant herb-laced broth until everything is perfectly melded and comforting. What makes it especially smart for an anti-inflammatory approach is the lineup of ingredients doing real work: extra-virgin olive oil, garlic, turmeric, and a rainbow of fresh vegetables are all well-regarded for their natural compounds that support a calmer, less inflamed body. The pistou — a bright, garlicky basil sauce blended with more olive oil and a squeeze of lemon — gets stirred in at the end and transforms the whole pot into something that tastes far more special than the effort involved. There's no dairy, no refined grains, and no processed shortcuts, just whole-food ingredients you can feel good about. It serves six, so it's ideal for batch cooking and tastes even better the next day once the flavors have had time to deepen. Whether you're eating this way for a specific health goal or simply trying to crowd more plants onto the table, this is the kind of recipe that makes the whole thing feel genuinely effortless and delicious.
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Learn more →Ingredients
6 servings
For the soup
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups low-sodium vegetable broth
- 2 medium zucchini, cut into ½-inch half-moons
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 oz green beans, trimmed and cut into 1-inch pieces
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp ground turmeric
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For the pistou
- 2 cups packed fresh basil leaves
- 3 cloves garlic
- ⅓ cup extra-virgin olive oil
- ¼ tsp salt
- 1 tbsp lemon juice
Instructions
- 1
Heat 3 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 8 minutes.
- 2
Add the minced garlic, dried thyme, dried oregano, and ground turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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