David's Recipe for Provençal Bean Soup

The Web is full of recipes for Provençal bean soups intended mainly as a base for pistou. This one is good and much easier than most.

Soup, French, Provençal

  • 3 cups dried beans, soaked overnight or softened by the USDA quick method, then drained.
  • 4 quarts boiling water
  • 5 young leeks, sliced into 1" slices
  • 3 carrots, sliced into 1" slices
  • 3 stalks celery, including leaves, sliced on a diagonal into 1/2" slices
  • 3 summer squash, peeled and cut into 1" cubes
  • 3 potatoes, peeled and cut into 1" cubes
  • 20 green beans, trimmed and cut into 2" pieces
  • 5 tomatoes, blanched, peeled, and cut into 1" cubes
  • 20 sprigs of parsley, chopped
  • Pinch of salt
  • Freshly ground white or black pepper, depending on the color of the beans, to taste.
  1. Add the soaked dried beans to the boiling water and simmer for two hours before adding the other ingredients. (They will not soften properly if you cook them with acidic foods.)
  2. Add the tomatoes, salt, pepper, potatoes, parsley, leeks, and carrots. Simmer for another 1/2 hour.
  3. Add the green beans, squash, and celery. Simmer for another 15 minutes.
  4. Serve with pistou and bread.




 
  
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