KC in The Kitchen

This soup is served all winter long in the south of France and every cook has their own special version. Here's mine; it is my family's favorite!


4 potatoes2 leeks, white and light green part only8 oz fresh green beans1 onion4 Tbsp olive oil4 carrots4 celery stalks4 zucchinis1 tsp salt½ Tbsp pepper2 cup canned diced tomato4 cup chicken or vegetable stock2 cup canned white beans, drained and rinsed¼ cup parmesan cheese


  1. Chop onions and leeks into small pieces of equal size
  2. Warm olive oil in a large stock pot over medium low heat
  3. Sweat the onions and leeks for 10 minutes until onions are translucent and leeks are tender
  4. Chop zucchini, carrots and celery into quarter inch pieces, cut the green beans into pea sized pieces
  5. Add to the onions along with salt and pepper
  6. Cover and sweat down for 15 minutes
  7. Add tomatoes and chicken stock; cover and simmer for 30 minutes
  8. Add the white beans and simmer for 10 minutes



1 cup loosely packed fresh basil leaf
½ cup olive oil
2 cloves garlic
2 Tbsp pine nuts


  1. Pulse blend the basil, garlic Parmesan, pine nuts and ¼ C. olive oil
  2. Drizzle more olive oil as needed while pulse blending until you have a soft paste
  3. Stir pesto into the soup and serve with extra grated Parmesan or put the pesto in a bowl and have everyone add their own.


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Tags: Lunch, Side Dish, Dinner, Healthy, Vegetable, Potato, Cheese, Easy

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