Tomato Soup ala Provencal


Servings: 4
Duration: 30 Minutes
Utensil: heavy saucepan
Cooking surface: stove top


Garlic bread is a great accompaniment to this soup! The simplest way, slice a baguette in 1 in slices, lightly smear them with olive oil and rub with a sliced garlic clove. Grill in a preheated oven about 5 minutes or until golden brown.


1 small onion, chopped

2 Tab olive oil

1 pound tomatoes, diced

10 oz sliced mild cabbage

2 mild hot peppers, freshed or canned diced

1 clove garlic, diced

1 large can white beans, like Cannellini or white navy beans, drained and rinsed

3 cups veggie broth

3 Tab tomato paste

1 Tab oregano

1 Tab herbes de Provence (a mixture herbs that are typical of cooking in the Provence)

Salt and pepper

Parsley as garnish



Sauté the onion in the oil until clear. Add the cabbage and cook lightly. Add broth, beans and spices and cook for 10 minutes. Add tomatoes and cook another 5 minutes. Serve. 


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