Eosinophilic Esophagitis Friendly Provençal Vegetable Soup with Pistou
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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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