Orlando Blooms Pasta Au Pistou Food

SOUPE AU PISTOU

Steps:

• Put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary.
• When vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so.
• Meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. Season with salt and pepper.
• About 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. Serve soup and pass pistou and parmesan at the table.

WHITE BEANS AU PISTOU

Steps:

• Rinse the beans and soak in boiling water for one hour. Drain.
• Grind the first two ingredients in a mortar and pestle (or food processor) with a dash of salt. Slowly add the extra virgin olive oil.
• This is the "pistou" and can be poured in ice cube trays, frozen (pop out and put in a ziploc freezer bag to store in freezer) or use it the same day as you make it (It will fade in color if not frozen).
• In a pot that holds 3 quarts, at least, saute the garlic in the olive oil for a minute or two.
• Add the beans, salt and the stock.
• Cover. Bring to a boil, then simmer for 30 minutes.
• Uncover and check seasoning (I like to add fresh ground black pepper) and simmer for 15-25 minutes more (or until beans are just tender). Watch the liquid, adding more so that the beans are not ever dry.
• When beans are tender, but hold their shape, stir in the pistou.

SOUPE AU PISTOU FROM NICE

Steps:

• Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper.
• Bring to a boil, cover, lower heat and simmer 20 minutes.
• Add green beans through pasta and cook about 10 minutes longer until pasta is tender.
• Adjust seasonings if necessary.
• Whisk together pesto and sundried tomato paste.
• Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each.
• Pass around grated Parmesan to be sprinkled on soup, if desired.

SOUPE AU PISTOU CROCK POT

Steps:

• Oil crockpot.
• Add leeks or onions, carrot, celery, garlic, green beans, swiss chard or spinach, potatoes, zucchini, thyme and water.
• Cook on low for 4 hours.
• Add pasta cook 1 hour more.
• For Pistou, blend fire roasted tomatoes, basil, parsley, Swiss cheese, and olive oil in a food processor; add half of it to the soup.
• Top soup servings with a dollop of remaining pistou and croutons.

ORLANDO BLOOM'S PASTA AU PISTOU

Steps:

• Cook the pasta according to directions until al dente, then drain and rinse. Pour the pasta back into the saucepan, and replace the lid to keep warm.
• In a blender or food processor, combine the parsley, basil, garlic, Parmesan, salt and 1 tablespoon of the oil. Process to a smooth paste.
• Heat the remaining tablespoon of oil in a medium frying pan. Add the onion and cook, stirring occasionally, for about 7 minutes or until soft.
• Add the tomatoes and cook for about 5 minutes. Reduce the heat and season, adding the brown sugar and cook for about 5 minutes.
• Remove from the heat and stir in the herb mixture. Toss the pasta with the sauce and serve immediately.