Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 large onion, 2 cloves garlic
- Add the diced carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until they begin to soften slightly. This initial sauté builds a foundational layer of flavor.2 medium carrots, 2 stalks celery
- Stir in the diced zucchini, yellow squash, red bell pepper, and yellow bell pepper. Cook for another 5-7 minutes, allowing the vegetables to soften slightly and release their moisture.2 medium zucchini, 2 medium yellow squash, 1 red bell pepper, 1 yellow bell pepper
- Pour in the vegetable broth and add the can of diced tomatoes (with their juice). Stir in the bay leaf and Herbes de Provence. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.1.5 liters vegetable broth, 1 can diced tomatoes, 1 bay leaf, 1 teaspoon dried Herbes de Provence
- Add the trimmed green beans, fresh peas, and corn kernels to the simmering soup. Continue to simmer, uncovered, for another 5-7 minutes, or until the green beans are tender-crisp and the peas and corn are cooked through.1 cup fresh green beans, 1 cup fresh peas, 1/2 cup fresh corn kernels
- Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot French Summer Vegetable Soup into bowls. Garnish with fresh chopped parsley and serve immediately with crusty bread for dipping, if desired.1 bay leaf, salt, freshly ground black pepper, fresh parsley, crusty bread
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can also be frozen for up to 2-3 months.
