Provencal Vegetable Soup with Smoked Paprika
Prep Time: 40 minutes (about 30 minutes hand-on time).
Meal Notes: This is my all-time favorite soup! It’s filling enough for a standalone meal, but also makes a great side. For lunches, I serve it with crackers and a cheese plate. For a slightly fancier dinner, I recommend pairing it with Baked Goat Cheese in Marinara (the easiest dip of all time) and a loaf of your favorite bakery bread.
Source: Modified from the cookbook Delicious Soups: Fresh and Hearty Soups for Every Occasion by Belinda Williams.
3 1/2 Tablespoons olive oil
1 red onion
2 garlic cloves
2 celery sticks
4 cups vegetable stock
14 oz can chopped tomatoes
4 Tablespoons tomato paste
1 teaspoon smoked paprika
14 oz can red kidney beans
1 Tablespoon balsamic vinegar
Handful of green beans
1 potato, peeled and diced
Prepare the ingredients: Dice the onion, zucchini, and celery. Peel and dice the carrot. Mince the garlic. Drain and rinse the kidney beans. Trim the green beans, then chop them into bite-size pieces. Roughly chop a handful of basil and parsley.
Cook the vegetables: Combine onion, garlic, zucchini, carrot, celery, and potato in a large pot. Add olive oil. Toss to coat. Cook over medium heat for 3-4 minutes.
Simmer: Add the stock and chopped tomatoes, followed by the green beans and tomato paste. Mix everything together. Simmer for 15-20 minutes, or until the vegetables are tender.
Season: Add the smoked paprika, kidney beans and balsamic vinegar, cooking long enough to heat the beans through. Season to taste with salt and pepper.
Finish: Stir in the freshly chopped herbs before serving.