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A light yet cozy Provençal-inspired soup layered with spring vegetables, creamy white beans, and finished with a fresh basil-garlic pistou. Weeknight-ready in 30 minutes, it’s ideal for meal prep, family dinners, or anytime you crave something vibrant and comforting.
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Course: Soup
Cuisine: French, Provençal
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tbsp extra-virgin olive oil
  • 2 large leeks, thinly sliced and rinsed
  • 2 ribs celery, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 medium russet potatoes, peeled and diced ½-inch
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tbsp herbes de Provence
  • 0.5 tsp fine sea salt, more to taste
  • 0.5 tsp black pepper
  • 6 cups low-sodium vegetable stock
  • 2 cans white beans, drained and rinsed
  • 2 cups baby spinach
  • 2 tbsp lemon juice (optional)
  • 2 cups fresh basil leaves (for pistou)
  • 1–2 cloves garlic (for pistou)
  • 0.5 tsp sea salt (for pistou)
  • 0.33 cup extra-virgin olive oil (for pistou)

Equipment

  • Dutch oven or soup pot
  • sharp knife
  • ladle
  • mortar and pestle or small food processor
  • immersion blender (optional)

Method
 

  1. Warm oil over medium heat. Add leeks, celery, garlic, potatoes, thyme, herbes de Provence, salt, and pepper. Cook, stirring occasionally, until leeks are glossy and potatoes begin to soften (10–12 minutes).
  2. Add a small splash of stock and scrape up any browned bits to enhance flavor.
  3. Add remaining stock and white beans. Bring to a simmer and cook until potatoes are fork-tender (10–12 minutes).
  4. Lightly mash some beans and potatoes against the pot’s side to thicken the broth slightly.
  5. Stir in spinach and let it wilt. Add lemon juice if using.
  6. For the pistou: Pound garlic and salt, add basil, then stream in olive oil until it becomes a spoonable sauce.
  7. Taste and adjust salt and pepper. Ladle soup into bowls and top with pistou. Let sit a minute to meld.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 11gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7.5gSodium: 430mgPotassium: 690mgFiber: 8gSugar: 3gVitamin A: 2300IUVitamin C: 14mgCalcium: 90mgIron: 3mg

Notes

Use whatever spring vegetables you have — zucchini, peas, asparagus, or even cabbage work beautifully. Pistou is best made fresh but keeps up to 1 day in the fridge. For a creamier soup, blend a cup and return it to the pot or stir in yogurt off heat. Freeze without the spinach and pistou for best results.

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