Provencal Vegetable Soup

1 Tbsp. olive oil
1 leek, white and light green parts only, halved lengthwise, sliced 1/2″ thick, and washed thoroughly
1 celery rib, cut into 1/2″ pieces
1 carrot, peeled and sliced 1/4″ thick
2 garlic cloves, minced
2 (15-oz.) cans low-sodium chicken broth
2 cups water
1/2 cup orecchiette or other short pasta
8 ounces green beans, trimmed and cut into 1/2″ lengths
1 (15-oz.) can cannellini beans
1 small zucchini, halved lengthwise, seeded, and cut into 1/4″ pieces
1 large tomato, cored, seeded, and cut into 1/4″ pieces
Salt and pepper to taste

Heat oil in large Dutch oven. Add leek, celery, carrot and 1/2 tsp. salt and cook until vegetables are softened, about 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to a simmer.

Stir in pasta and simmer until slightly softened, about 5 minutes. Stir in green beans and simmer until bright green but still crunchy, 3 to 5 minutes. Stir in cannellini beans and their liquid, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes. Season with salt and pepper to taste. Serve, topping each portion with a tablespoon of pistou.


3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil
1 garlic clove, minced

Process all ingredients in a food processor until smooth, scraping down the bowl as needed, about 15 seconds. This can be made ahead and refrigerated for up to 4 hours.

Soup serves 6
WW Points per serving: 6

1 Tbsp. of pistou: 2 WW Points