French Accent: Instant Pot Provençal Vegetable Soup

Updated: Jan 10

This classic French soup satisfies on so many levels with its' delicate broth and colorful vegetables. And, if you're looking for something to lift your spirits during the darkest days of winter (and the pandemic!) this soup could be just what you need.


This soup scores in that it's made with readily available vegetables, quick and simple preparation in the Instant Pot. You can substitute any pasta that you prefer.


What you need (besides an Instant Pot):


1 medium sized zucchini, halved length-wise, seeded, sliced into ¼-inch slices

1 medium yellow summer squash, halved length-wise, seeded, sliced into ¼-inch slices

1 small onion, diced

2 ribs of celery, sliced (with leaves)

1 carrot, sliced ¼-inch thick

1-2 cups fresh or frozen green beans, sliced into bite-sized pieces

1 cup chopped tomatoes

3 garlic cloves, minced

3 cups low-sodium vegetable or no-chicken broth

1 cup white wine. I suggest something like a Bordeaux Blanc.

1-½ tbsp. Herbes de Provence

1 tsp each powdered onions (or shallots) and garlic

2 tsp. Maggi Arome or Worcestershire sauce

1 cup whole grain orecchiette or similar pasta. I used Banza Chickpea Shells

Salt and freshly ground pepper to taste


OPTIONAL: 1 can of rinsed, drained Cannellini or Navy beans.





Yes, you really should scoop the seeds out of the squash. Both the yellow and the zucchini. Unless you were able to score really, really small squash, those seeds add nothing, so slice the squash down the middle, and use a spoon to scoop the seeds out.



Then, prep your onions, garlic, celery and carrot. BTW those celery leaves are 'gold'. They add tons of flavor.


I rarely buy fresh green beans. Frozen work just fine for 99% of the meals I cook.

When you've got frozen, you have them any time you need them, and can cook them long, or cut them short. Honestly, I can't tell any difference between today's frozen and fresh.




I set the Instant Pot to the Sauté setting.


First, sauté the onions and garlic, using just enough of the broth to keep everything moving. Cook for 3-4 minutes. Then, add the carrots and continue to cook another 2-3 minutes. Season very lightly with each addition. Add broth if needed.

Add the celery, beans and squash, cooking for another 3-4 minutes. Remember to add just enough broth to keep food moving and not sticking. And, season very lightly with each addition.

Add the tomatoes, remaining broth, wine, Arome or Worcestershire sauce.

Lock the lid into place and lock the Steam Release Valve into the sealing position.

Cook at High Pressure for 3 minutes.

Release Pressure and remove the lid. Stir, taste, adjust seasoning.


Add the pasta. Stir. Put the lid back in place but you don't need to seal it.

Simmer - using the Slow Cook function - for about 30 minutes.


You're done!


There are a couple options here: you could add either rinsed, drained Navy or Cannellini beans. If you decide to use them, add them at the same time you add the pasta.





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Thanks!


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