SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)
The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.
Provided by Tejal Rao
Categories soups and stews, main course
Time 45m
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
- Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
- Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
- Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams
PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
- Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
- Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
- Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
- Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
- When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
- Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.
PISTOU SOUP
Provided by Bryan Miller
Categories lunch, pastas, project, appetizer
Time 1h15m
Yield 6 main-course servings or 8 first-course servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion, and cook for 3 minutes. Add the carrot and turnip, and cook for 1 minute. Stir in the water and chicken broth, and bring to a boil. Reduce to a simmer, and cook for 10 minutes. Add the potatoes, leek, zucchini and green beans. Simmer for 20 minutes, skimming the surface as necessary.
- While the soup simmers, combine the parsley and basil in a small bowl. Stir in the garlic, tomatoes and olive oil. Set aside.
- Stir the beans and spaghetti into soup. Simmer for 15 minutes longer. Two minutes before serving, stir the tomato mixture, salt and pepper into the soup. Serve hot or at room temperature, but not chilled.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1176 milligrams, Sugar 7 grams, TransFat 0 grams
SOUPE AU PISTOU (PROVENçAL VEGETABLE SOUP)
Provided by Bryan Miller
Categories lunch, one pot, soups and stews, appetizer, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.
- Drain kidney beans and add them to the soup.
- Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.
- Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 2170 milligrams, Sugar 11 grams
WINTER VEGETABLE SOUPE AU PISTOU
This is a big, simple soup made with winter vegetables - all diced small and thrown into a big pot with water and simmered for an hour. It's garnished with the Provençal version of pesto, which does not contain any pine nuts. It makes a hearty meal.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h15m
Yield Serves 8
Number Of Ingredients 15
Steps:
- In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for an hour. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure they've been drained and rinsed).
- While the soup is simmering, make the pistou if you don't already have some in your freezer.
- Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente. Taste and adjust seasonings. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyère for sprinkling.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 1 gram, Fiber 7 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1205 milligrams, Sugar 5 grams
SOUPE AU PISTOU
Perhaps Provence's answer to minestrone, this seasonal vegetable soup - enriched with a simplified basil pesto (no pine nuts) - was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers' market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.
Provided by Martha Rose Shulman
Categories dinner, editors' pick, soups and stews, main course
Time 2h30m
Yield Serves: Six to eight
Number Of Ingredients 24
Steps:
- Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
- Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
- While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
- To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
- Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.
SOUPE AU PISTOU
Steps:
- In a large pan, melt the butter. Add the vegetables, and season them well with salt and pepper. Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water, bring to a boil and simmer for about 7 minutes. Season with salt and pepper.;
- In a food processor, blend the garlic, basil and cheese. Drizzle in the olive oil while machine is still running. Serve the soup with a dollop of pistou.;
SOUPE AU PISTOU
Provided by Food Network
Number Of Ingredients 15
Steps:
- Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.)
- Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water.
- Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl.
SOUPE AU PISTOU
Provided by Food Network
Time 1h50m
Number Of Ingredients 15
Steps:
- Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.)
- Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2-inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water.
- Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl.
PISTOU SOUP
Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat'Saisons
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.
- Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.
Nutrition Facts : Calories 201 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
THE MINIMALIST'S SOUPE AU PISTOU
One of my favorite dishes to make with fresh basil is soupe au pistou, the Provençal creation that combines legumes, vegetables and a strong but pared-down version of pesto (no more than basil, garlic and oil) to produce a gutsy, hearty soup. Though most traditionally done in late summer - you want good, ripe tomatoes for this, and preferably fresh beans, like cranberry - I make a pot of this as soon as the basil hits the market. Sometimes I make it in winter, just to remind myself that summer's coming. The recipe is a series of suggestions and it is eminently flexible. The zucchini and tomatoes, though not absolutely essential, are Provençal classics, but you can use whatever vegetables you can find as long as you finish the thing with basil.
Provided by Mark Bittman
Categories pastas, project, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put beans, onion, carrots, celery and potatoes in a large saucepan with water to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 30 to 60 minutes (dried beans will take longer to cook than fresh), adding a little more water if necessary. When beans are just about tender, add zucchini and tomatoes and simmer for another 20 minutes or so.
- Meanwhile, combine garlic, basil and olive oil in a food processor (or a mortar and pestle) until pasty; use a little more oil if necessary. Season with salt and pepper.
- About 10 minutes before serving, add pasta to soup and cook until tender but not mushy; season again. Serve soup, passing pistou and Parmesan at the table.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 16 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 1107 milligrams, Sugar 9 grams
SOUPE AU PISTOU
A simple soup to make packed with intense flavour. From Elizabeth David's 'A Book of Mediterranean Food'.
Provided by evelynathens
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the beans, potatoes and tomatoes into the boiling water.
- Season with salt and pepper and boil over a hot fire.
- When the vegetables are almost cooked, add the vermicelli and finish cooking gently.
- Make the aillade: In a blender, blend the garlic, basil and grilled tomato until thoroughly smooth.
- Add 3 tablespoonfuls of the liquid from the pistou (soup).
- Pour the pistou into a tureen, stir in the aillade and top with some grated Gruyere (Swiss) cheese.
Nutrition Facts : Calories 686.9, Fat 3.2, SaturatedFat 0.5, Sodium 48.7, Carbohydrate 137.2, Fiber 36.1, Sugar 5.5, Protein 30.9
FRENCH SOUPE AU PISTOU
Make and share this French Soupe Au Pistou recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 24 cups
Number Of Ingredients 11
Steps:
- In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
- Bring to a boil, then simmer until beans and potatoes are crisp tender.
- Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
- Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
- Stir this paste into the soup, bit by bit.
- Adjust seasoning if necessary.
- After the sauce has been added, the soup may be warmed, but not boiled.
- Serve with hot or toasted slices of French bread.
- To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
- To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
- For Vegetarian use vegetable broth and a vegetarian parmesan cheese.
SOUPE AU PISTOU
A Provençal classic. Made this for dinner tonight. I just love fresh basil leaves and spring is the best season to get them! Note that the pistou is very garlicky, so tone it down a bit if you or anyone in your family is not a big garlic fan. Based on an article in the food section of the NY Times by Mark Bittman (the Minimalist). Pistou is pesto en français. I changed this around a bit to make lower fat and a bit easier. Am posting for Zaar World Tour 2006.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 287.3, Fat 3.3, SaturatedFat 0.6, Sodium 40.6, Carbohydrate 53.7, Fiber 13, Sugar 5.4, Protein 13
PROVENçAL VEGETABLE SOUP WITH BASIL
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
- Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
- Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
- Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
- Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
- To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 4 grams
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