This soup is an adaptation of Ina Garten’s Provencal Vegetable Soup, which is fantastic on it’s own. I made a few adjustments to make it vegan and to improve it’s nutrition content slightly.
I am a big fan of Ina Garten. I watch her show when I need to feel like all is right in the world. Not only is she a fantastic chef, but she also appears to be a fantastic dinner companion. Her calm demeanor is so soothing, and she makes entertaining look effortless. When my husband and I play “Who Would You Invite To Your Make Believe Dinner Party?” She is always on my list.
For a period of about three months in my early twenties, I lived on Long Island for my first assignment as a Pharmaceutical Rep., and The Hamptons was part of my sales territory. As a fan of Ina’s show on the Food Network, I knew that she lived somewhere in The Hamptons. Each time I was making sales calls in that area I would drive around the nearby neighborhoods hoping to catch a glimpse of her or her beautiful, Nantucket style home. Yes, I was totally trying to stalk her. Even after switching to a most plant based diet, I still love watching her show, and reading her recipes.
This soup has a beautiful medley of flavors including leeks, onions, carrots, potatoes, green beans, cannellini beans and then the most important ingredient of all: saffron. It’s the saffron that gives this soup it’s luxurious and rich flavor. I have made similar soups before without the saffron, and it’s just not the same. I do understand that saffron is no friend to the budget conscious, but a little goes a long way, so one purchase should last you quite a while, and trust me, it’s worth it.
I hope this soup warms you during these cold winter months!
French Winter Soup
- 2 c. Leeks Chopped, White and Light Green Parts
- 2 c. Onions Diced
- 1 lb Yukon Gold Potatoes Unpeeled, Diced into 1 inch Cubes
- 3 c. Carrots Diced
- 1/2 lb Fresh Green Beans Ends Trimmed, Cut in Half
- 28 oz Cannellini Beans Rinsed and Drained
- 1 Tsp Saffron Threads
- 3 Quarts Vegetable Stock
- 3/4 Tbsp Salt
- 1 Tsp Black Pepper
- 2 Tbsp Olive Oil
- In large pot, heat 2 tbsp of olive oil over medium heat.
- Add onions. Cook for 5-7 minutes or until translucent.
- Add leeks, carrots, potatoes, S&P. Cook for another 5 minutes.
- Add the vegetable broth and saffron. Bring to a boil, then reduce heat to med/low and simmer, uncovered for about 30 minutes, or until the vegetables are tender.
- Add the green beans and cannellini beans. Cook for another 15 minutes uncovered.
- Serve immediately and enjoy!