Mold Detox Friendly Provençal Vegetable Soup with Pistou

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Mold Detox Friendly Provençal Vegetable Soup with Pistou

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Ingredients

6 servings

For the soup

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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
Ingredient note
The Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/4 cup of cannellini beans per serving, so it is likely tolerated by many. If you prefer to always avoid cannellini beans, please tap it and change its rating to Red.
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
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

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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