Autumn Soup With Pistou Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PISTOU SOUP



Pistou Soup image

My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.

Provided by somaluna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 17

3 quarts vegetable broth
2 cups water
2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
4 zucchini, cut into small cubes
3 carrots, cut into bite size pieces
4 potatoes, cut into bite sized pieces
1 bunch basil, leaves picked from stems
10 cloves garlic, minced
3 tomatoes, chopped
½ cup olive oil
1 teaspoon salt
1 (15 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package spaghetti, broken into 2-inch pieces
½ cup shredded Gruyere cheese
½ cup grated Parmesan cheese

Steps:

  • Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
  • Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
  • Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU



Provencal Vegetable Soup: Soupe au Pistou image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

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.

SOUPE AU PISTOU



Soupe au Pistou image

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

1 1/2 cups white beans, soaked for six hours in 6 cups water and drained
2 quarts water
1 large onion, chopped
4 large garlic cloves, minced or pressed
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
Salt to taste
1 tablespoon extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
2 cups shredded savoy or green cabbage
2 large carrots, diced
2 celery stalks, diced
1 medium-size zucchini, scrubbed and diced
2 medium-size turnips, peeled and diced
1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside
1/2 cup soup pasta, such as macaroni or small shells
Freshly ground pepper
2 large garlic cloves, halved, green shoots removed
Salt to taste
2 cups, tightly packed, fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground pepper
1/2 cup freshly grated Parmesan for sprinkling

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.

VEGETABLE SOUP WITH PISTOU



Vegetable Soup with Pistou image

Categories     Soup/Stew     Bean     Vegetable     Vegetarian     Fall     Spring     Summer     Winter     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 14

10 cups (or more) water
1 cup dried cannellini (white kidney beans)
1 large onion, chopped
6 garlic cloves, minced
1 pound small red-skinned potatoes, quartered
2 leeks (white and pale green parts only), thinly sliced
2 large carrots, peeled, chopped
1 14 1/2-ounce can diced tomatoes in juice
1/2 pound green beans, trimmed, cut into 1-inch pieces
2 medium zucchini, chopped
4 fresh thyme sprigs
1 bay leaf
1 cup farfalle (bow-tie pasta)
Pistou

Steps:

  • Combine 4 cups water, beans, onion and 2 garlic cloves in heavy large pot. Bring to boil. Reduce heat. Cover; simmer until beans are just tender, stirring occasionally, about 55 minutes.
  • Add 6 cups water, 4 garlic cloves, potatoes, leeks, carrots, tomatoes with juices, half of green beans, half of zucchini, thyme and bay leaf. Bring to boil. Cover; simmer until vegetables are tender, stirring occasionally, 30 minutes.
  • Add pasta to soup. Simmer 12 minutes. Add remaining green beans and zucchini to soup. Simmer until pasta is just cooked through but still firm to bite, about 5 minutes longer. Season to taste with salt and pepper. Ladle soup into bowls. Spoon 1 tablespoon Pistou atop each. Pass remaining Pistou separately.

SOUPE AU PISTOU



Soupe au Pistou image

This traditional Proven;al dish gets much of its flavor from the vegetables, which can be as varied as you please. Covering the pistou with a layer of olive oil and refrigerating until just before serving prevents discoloration.

Provided by Martha Stewart

Yield Serves 6

Number Of Ingredients 21

FOR THE SOUP
1 1/2 teaspoons olive oil
2 cloves garlic, quartered lengthwise
4 cipollini onions, quartered
5 ounces red Swiss chard, stems reserved and cut into 1/2-inch lengths, leaves torn into pieces (1/2 bunch)
1 small butternut squash, (12 ounces), peeled, seeded, and cut into 1/2-inch dice
1 carrot, peeled and cut diagonal into 1/4-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
1 cup canned cannellini beans, drained and rinsed
1 cup fresh or frozen lima beans, (optional)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR THE PISTOU
2 cups fresh sorrel or basil, leaves, tough stems removed
1/2 cup walnuts
3 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Dash freshly squeezed lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Heat a medium stockpot over medium heat, and add olive oil. Add garlic, onions, and chard stems (not leaves); saute until translucent, about 5 minutes. Add squash and carrot; cook 1 minute more. Add 7 cups water, and cook 8 to 10 minutes. Add zucchini and beans; cook until vegetables are tender, about 10 minutes. Stir in chard leaves, salt, and pepper; cook 1 minute more.
  • Make the pistou: Combine sorrel, walnuts, garlic, and Parmesan in the bowl of a food processor, and pulse until finely chopped. With motor running, drizzle in 1/4 cup, plus 2 tablespoons olive oil, and process until smooth. Add lemon juice, salt, and pepper. Spoon pistou into a small bowl, and top with remaining 2 tablespoons olive oil; refrigerate until ready to use. Stir in olive oil just before serving. To serve, ladle hot soup into bowls; top each with a spoonful of pistou. Serve.

PISTOU SOUP



Pistou Soup image

This wholesome French stew, similar to Italian minestrone, gets its name and distinctive flavor from pistou, a paste made with crushed basil, garlic, and olive oil. In this recipe, the pistou is embellished with toasted pine nuts, as is pesto.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 26

1 cup basil leaves, packed
1 tablespoon toasted pine nuts
1 garlic clove
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
12 baguette slices
1/2 cup freshly grated Parmesan cheese
3 sprigs thyme
3 sprigs flat-leaf parsley
1 dried bay leaf
1 1/2 tablespoons plus 1/4 cup olive oil
1 medium onion, finely chopped
2 garlic cloves
1 1/2 pounds fresh fava beans (8 ounces shelled)
6 cups water, plus more for pasta
2 1/2 teaspoons coarse salt
3 ounces dry rigatoni pasta
1 medium carrot, peeled and sliced into 1/8-inch rounds
1 celery stalk, cut into 1/4-inch half moons
2 small leeks, light-green and white parts, washed and cut into 1/4-inch half moons
1/2 small fennel bulb, cut into 1/4-inch dice
1/2 teaspoon freshly ground pepper
2/3 cup fresh or frozen peas
1/2 medium zucchini, cut into 1/4-inch dice
Grated Parmesan cheese, for garnish

Steps:

  • Make pistou: In the bowl of a food processor, combine basil, pine nuts, garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse a few times to combine; with machine running, add 1/2 cup olive oil until mixture is pureed, 1 to 2 minutes. Transfer to a bowl; set aside.
  • Make croutons: Preheat broiler. Place baguette slices on a baking sheet, and sprinkle each slice with 1/2 teaspoon Parmesan cheese. Place under broiler, and broil until cheese begins to brown, about 2 minutes. Remove from oven; set aside.
  • Make soup: Tie together thyme, parsley, and bay leaf with kitchen twine to make a bouquet garni. In a 6-quart stockpot, heat 1 1/2 tablespoons olive oil over medium heat. Add 1/2 onion, bouquet garni, and 2 garlic cloves; saute until onion begins to soften, about 4 minutes. Add shelled fava beans; cook 2 minutes more. Add 2 cups water and 1/2 teaspoon salt. Reduce heat to low; cover, and simmer gently 30 to 40 minutes. Transfer beans and cooking liquid to a bowl; reserve, and remove garlic and bouquet garni.
  • While beans are cooking, bring a medium saucepan of water to a boil; add pasta and 1 teaspoon salt. Cook according to package instructions until al dente. Drain in a colander, and set aside.
  • In the same saucepan used to cook the beans, heat remaining 1/4 cup olive oil over medium-high heat. Add remaining 1/2 onion with the carrot, celery, leeks, and fennel, and saute 2 minutes. Add remaining 4 cups water, teaspoon salt, and 1/2 teaspoon pepper; cook 5 minutes more. Add peas, zucchini, reserved beans and cooking liquid, and pasta. Bring to a boil, and immediately remove from heat to preserve bright color of vegetables.
  • To serve, ladle soup into four shallow bowls, and top each with a few croutons. Drizzle 2 tablespoons pistou into each bowl; garnish with Parmesan cheese.

SPRING ESSENCE SOUP WITH PISTOU



Spring Essence Soup with Pistou image

I went outside the last part of April and picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus flavor; which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. -Laurie Bock, Lynden, Washington

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 18

1 medium leek (white portion only), cut into 1/4-inch slices
1 large carrot, chopped
1 small sweet red pepper, chopped
1 tablespoon olive oil
2 garlic cloves, minced
4 cups chicken stock
10 baby red potatoes, quartered
6 fresh asparagus spears, cut into 1-inch pieces
1 cup chopped fresh rhubarb
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
PISTOU:
1/2 cup loosely packed fresh oregano
2 tablespoons chopped hazelnuts, toasted
1-1/2 teaspoons olive oil
1/2 teaspoon minced garlic
1/8 teaspoon salt

Steps:

  • In a large saucepan, saute the leek, carrot and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in stock and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the asparagus, rhubarb, sugar, salt and pepper; cover and simmer 4-6 minutes longer or until vegetables are tender., Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

AUTUMN SOUP



Autumn Soup image

I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.-Irene Dee, Ogilvie, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 can (28 ounces) stewed tomatoes
1 pound ground beef
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 cup diced peeled potato
1 cup diced peeled rutabaga
1 bay leaf
1/8 teaspoon dried basil
4 cups water

Steps:

  • Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

SOUPE AU PISTOU



Soupe au Pistou image

Provided by Susan Herrmann Loomis

Categories     Soup/Stew     Bean     Garlic     Pasta     Potato     Vegetarian     Basil     Green Bean     Carrot     Fall     Winter

Yield Makes 6 servings

Number Of Ingredients 15

12 ounces green beans, trimmed and cut in 1/4-inch rounds
1 carrot, peeled and trimmed and diced
2 small potatoes, peeled and cut into 1/4-inch cubes
Sea salt
1 large zucchini, trimmed and cut into 1/4-inch cubes
1 cup fresh coco blanc, Jacob's cattle, or other shell beans (or dried beans) cooked until tender
2 cups angel hair pasta
Freshly ground black pepper
For the pistou:
3 cloves garlic, peeled and green germ removed
1/4 teaspoon fine sea salt
1-1/2 cups fresh basil leaves, gently packed
1/3 cup extra virgin olive oil
For serving:
1 cup finely grated Parmesan cheese

Steps:

  • 1. Place the green beans, carrot and potatoes in a large saucepan. Add 8 cups water and 2 teaspoons sea salt, bring to a boil and cook, covered, until the carrots are nearly tender through, a bout 12 minutes. Add the zucchini, the fresh beans (if using), and cook until tender, about 15 minutes. Add the cooked dry beans (if using), and let cook until heated through, 3 to 4 minutes, then add the angel hair pasta and cook until it is al dente, 3 to 4 minutes. Remove the soup from the heat.
  • 2. While the soup is cooking prepared the pistou. Crush the garlic cloves with the salt in a mortar and pestle until they are a rough paste. Add the basil leaves and crush them with the mortar and pestle until they mix with the garlic into a rough paste. Slowly add the oil to the basil and garlic until you have a thick, deep green sauce.
  • 3. To serve, divide the soup among six warmed shallow soup bowls. Serve the soup with the pistou and the cheese alongside.

FRENCH SOUPE AU PISTOU



French Soupe Au Pistou image

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

1 1/2 lbs green beans, in 1 inch pieces
2 medium yellow onions, chopped
2 large potatoes, peeled and diced
3 large ripe tomatoes, chopped
2 1/2 quarts chicken stock or 2 1/2 quarts vegetable stock
2 cups cooked large white beans (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid) or 2 cups chickpeas (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
1/2 cup vermicelli or 1/2 cup other thin noodles, broken into small pieces
1 cup fresh basil leaf, firmly packed
1/3 cup freshly grated parmesan cheese
1/3 cup extra virgin olive oil
2 teaspoons chopped fresh garlic

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.

WINTER VEGETABLE SOUPE AU PISTOU



Winter Vegetable Soupe au Pistou image

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

2 1/2 quarts water
1 large onion, finely chopped
4 large garlic cloves, minced
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
1/2 small head green cabbage, shredded about 1/2 pound, or 4 cups
1/2 pound winter squash, cut in 3/4-inch dice
2 large carrots, cut in small dice
2 celery stalks, cut in small dice
2 leeks, white and light green part only, cleaned and sliced optional
2 medium turnips, peeled and cut in small dice
Salt
1 can white beans, drained and rinsed
1/2 cup soup pasta, like macaroni or small shells
freshly ground pepper
1 batch pistou

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

More about "autumn soup with pistou recipes"

SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO) - MAKING THYME FOR …
soupe-au-pistou-vegetable-soup-with-pesto-making-thyme-for image
2014-02-18 In a large soup pot, warm the olive oil over medium heat. Add the onion, sprinkle with salt and pepper, then cook for about 3 minutes. Next add the potatoes, zucchini, carrots, and leeks. Cook for about five more minutes. Pour …
From makingthymeforhealth.com


PISTOU SOUP | VEGETABLE RECIPES | JAMIE OLIVER
pistou-soup-vegetable-recipes-jamie-oliver image
Method. Peel and finely chop the onion and garlic, then trim and slice the leek. Chop the potatoes, carrots, celery and courgettes, then pick and roughly chop the parsley leaves. Heat the olive oil in a large saucepan over a medium heat and …
From jamieoliver.com


SOUPE AU PISTOU - HEALTHY SEASONAL RECIPES
soupe-au-pistou-healthy-seasonal image
2020-01-31 Instructions. Heat oil in a large heavy bottom soup pot over medium-high heat. Add garlic, fennel (or celery) and onion and cook, stirring often until the onion starts to brown, 9 to 10 minutes. Add herbes de Provence, salt, pepper …
From healthyseasonalrecipes.com


SOUP AU PISTOU RECIPE - EASY VEGETABLE SOUP RECIPE
soup-au-pistou-recipe-easy-vegetable-soup image
2013-01-23 Directions. 1. Heat the oil in a large saucepan or casserole dish. Add the onion, fennel, and zucchini and cook over medium heat for about 10 minutes, until browned. Add the potatoes, tomatoes ...
From housebeautiful.com


BEST SOUPE AU PISTOU RECIPE - HOW TO MAKE SOUPE AU PISTOU
best-soupe-au-pistou-recipe-how-to-make-soupe-au-pistou image
Provençale soupe au pistou is a humble and hearty vegetable, bean and pasta soup. Pistou is a coarse puree of basil, garlic, cheese and olive oil similar to Italian pesto. It's used as a finishing touch to infuse the soup with heady herbal notes …
From 177milkstreet.com


AUTUMN SOUP WITH PISTOU RECIPE
Get Autumn Soup with Pistou Recipe from Food Network. Visit original page with recipe. Bookmark this recipe to cookbook online. Yield: 4; Cooking time: 45 Min; Publisher: Foodnetwork.com; Tweet; Ingredients. Ingredients are on source website with this recipe. Recipe reviews. Recommended Sort by Best Start the discussion... Still not reviewed, be first. Related …
From crecipe.com


COST AUTUMN SOUP WITH PISTOU RECIPE - COOKEATSHARE
Autumn Soup With Pistou - Recipe Cost. Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown 2 lrg garlic cloves chopped. 3 lrg hard ripe tomatoes seeded, minced (or possibly 2 (16-ounce) cans tomatoes, liquid removed and minced) 1/2 c. freshly-grated Parmesan Freshly-grnd black pepper to taste. 2/3 c. extra-virgin …
From cookeatshare.com


SOUPE AU PISTOU, A FRENCH SUMMER SOUP – BON APPéT'EAT
2017-06-12 At the beginning of the recipe, you can cook some bacon and add it to the 3 beans in the pot. It will add some flavor. Some versions of the Pistou soup can include some zucchinis. It is a great addition, you can add 2 or 3 diced at the same time than the potatoes.
From bonappeteat.ca


SOUPE AU PISTOU - THE HARVEST KITCHEN
2021-06-29 Add the wine and let simmer for a minute more. Add the chopped chicken, onion, leeks, garlic, carrots, celery, potatoes, haricots verts (green beans), and tomatoes to the broth. Let simmer for 10-15 minutes or until the vegetables are just fork tender. Add the cannel ini beans and heat through for 3 – 5 minutes. Pistou.
From theharvestkitchen.com


PISTOU SOUP - TRADITIONAL FRENCH FOOD
Method. * bring 2 litres of salted water to the boil. * add the haricot beans, potatoes, carrots and bring back to the boil. * add the haricot verts, cougettes and leek and bring back to the boil. * add the tomato and simmer for 1 hour. For Pistou Sauce. * crush the garlic cloves and add to …
From traditionalfrenchfood.com


FALL SOUP: SOUPE AU PISTOU A PROVENCAL CLASSIC
For the Soup: Heat olive oil in a large pot and lightly cook onion, carrots and leeks; about ten minutes. Add garlic and zucchini and continue cooking till the vegetables are soft. Your kitchen will be filled with a beautiful scent that would make Marcel Pagnol smile. Add tomatoes, water, beans, green beans, potatoes and bay leaf and simmer ...
From perfectlyprovence.co


AUTUMN SOUP WITH PISTOU RECIPE - COOKING INDEX
Stir in the pasta and simmer the soup, covered, for 10 minutes, or until pasta is al dente. Let stand off heat, covered, for 5 minutes. Let stand off heat, covered, for 5 minutes. Make the Pistou: In a small food processor or blender, combine garlic, basil, Parmesan and pepper and with machine running, add oil in a stream.
From cookingindex.com


AUTUMN SOUP WITH PISTOU RECIPE - COOKEATSHARE
Make the Pistou: In a small food processor or possibly blender, combine garlic, basil, Parmesan and pepper and with machine running, add in oil in a stream. Puree till well blended. Add in salt to taste. Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts. This recipe yields 4 to 6 servings.
From cookeatshare.com


SOUPE AU PISTOU RECIPE - QUICK FROM SCRATCH HERBS & SPICES
Step 2. Add the potatoes, tomatoes, broth, and water and bring to a boil. Reduce the heat and simmer 15 minutes. Add the beans, pasta, and 1 teaspoon …
From foodandwine.com


AUTUMN SOUP WITH PISTOU RECIPE - FOOD NEWS
For the soup Ingredients * 500g of red and white haricot beans, soak overnight or use canned beans. * 300g of haricot verts, (green beans) topped and tailed and chopped in half * 3 mediun sized courgettes, diced * 1 large leek, sliced * 1 large tomato, blanched, peel, deseed then chop * 300g of carrots, diced * 300g of potatoes, diced * 100g of pasta, choose your own shape * salt …
From foodnewsnews.com


SOUPE AU PISTOU RECIPE | MYRECIPES
Instructions Checklist. Step 1. In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the zucchini, green beans, 3/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the vegetables start ...
From myrecipes.com


SOUPE AU PISTOU (FRENCH SUMMER VEGETABLE SOUP) - FOOD NOUVEAU
Add the thyme, diced carrots, zucchini, green beans, garlic, and salt. Season with pepper, and cook, stirring occasionally, for about 10 minutes, or until the vegetables start to soften.
From foodnouveau.com


SUMMER FRESH VEGETABLE SOUP WITH PISTOU - THE LEMON APRON
2016-08-09 SOUP. Heat oil in a stock pot over medium high heat. Add the onion and stir for 45 seconds or so. Add the ginger and turmeric and stir to combine well. Add the celery, carrots, beans, tomatoes, zucchini and stock. Bring to a rolling simmer. Cook for …
From thelemonapron.com


PISTOU SOUP - SOUP RECIPES
You can never have too many soup recipes, so give Pistou Soup a try. This recipe serves 4. One serving contains 315 calories, 8g of protein, and 12g of fat. Autumn will be even more special with this recipe. If you have cloves garlic, bay leaves, potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes …
From fooddiez.com


AUTUMN SOUP RECIPES | BBC GOOD FOOD
Beetroot soup. A star rating of 3.9 out of 5. 20 ratings. A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk.
From bbcgoodfood.com


PESTO WITH A FRENCH ACCENT FLAVORS HEARTY, TRADITIONAL SOUPE AU …
2011-09-21 Add the onion and celery and cook, stirring frequently, for 5 minutes. You want to sweat the aromatics, not brown them; reduce heat, if necessary. Add leeks and carrots and cook for an additional 2 minutes, stirring frequently. Stir in garlic and thyme and cook until fragrant, about 45 seconds.
From blue-kitchen.com


HOW TO COOK THE PERFECT SOUPE AU PISTOU – RECIPE
2019-06-12 Heat the oil in a large saucepan over a medium-low heat, then fry the onion for 10 minutes. Add the garlic and thyme, and fry gently for another 10 minutes. Meanwhile, put the tomato in a small ...
From theguardian.com


FALL SOUP: SOUPE AU PISTOU A PROVENCAL CLASSIC - PERFECTLY PROVENCE ...
Nov 3, 2019 - Fall Soup: Soupe au Pistou a Provencal Classic There are several versions of Soupe au Pistou ranging from ham and bean to purely vegetable. Nov 3, 2019 - Fall Soup: Soupe au Pistou a Provencal Classic There are several versions of Soupe au Pistou ranging from ham and bean to purely vegetable. Pinterest . Today. Explore. When autocomplete …
From pinterest.ca


PISTOU SOUP RECIPE - RAYMOND BLANC OBE
In a liquidiser, using the pulse button, purée all the ingredients until smooth. Taste and adjust the seasoning if necessary. Reserve in the fridge. Step 2. In a large pan on a medium heat, sweeten the white onion, carrots, celery and fennel in the olive oil for 3 minutes. Season with salt and pepper. Add the hot water and boil rapidly for 5 ...
From raymondblanc.com


FRENCH VEGETABLE SOUP: SOUPE AU PISTOU - FARMERS TO YOU
2013-09-13 Heat the 2 tablespoons of oil in a large soup pot, over medium-low heat. Add the chopped onion, leeks, carrots and celery. Cook for 5 to 10 minutes until softened but not browned. Stir in the tomatoes, potatoes, 8 cups of water or stock, 2 teaspoons of salt and the bay leaves. Bring to a boil, reduce the heat and simmer until the potatoes are ...
From farmerstoyou.com


PISTOU SOUP (AIP, PALEO, VEGAN) - GO HEALTHY WITH BEA
2020-10-08 Peel and dice the onion and make it sweat on medium heat in the olive oil in a Dutch oven. In the meantime, peel and slice the carrots. Wash the leek, celery stalks and zucchini carefully. Cut all the vegetables into bite size. Transfer them to the Dutch oven along with the thyme, bay leaf and pinch of salt.
From gohealthywithbea.com


SOUPE AU PISTOU RECIPE BY PAULA WOLFERT - CLAY COYOTE
2014-01-10 1 recipe Pesto, with the addition of 1 large peeled and seeded mashed small tomato. 1. Place the white beans in your Dutch Oven and cover with 3 quarts of cold water. Bring to a boil over high heat, then reduce to medium and cook, salting the water a bit, until tender, about 1 to 1 1/4 hours. Drain and set the beans aside.
From claycoyote.com


RECIPE: WHITE BEAN AND ROASTED SQUASH SOUP WITH PISTOU
2011-10-28 garlic, unpeeled. grapeseed oil (or other neutral oil) 1. large leek (about 2 1/2 cups chopped) 6 cups. flavorful chicken or vegetable broth. 4. cups of cooked white beans. salt and freshly ground pepper.
From thekitchn.com


SOUP AU PISTOU RECIPE - CREATE THE MOST AMAZING DISHES
2022-03-09 All cool recipes and cooking guide for Soup Au Pistou Recipe are provided here for you to discover and enjoy ... Healthy Fall Salad Recipes Healthy Chicken Tenderloins Recipes Low Sodium Casserole Recipes Healthy Easy Healthy Casserole Recipes Healthy Heart Breakfast Ideas Healthy Breakfast Muffins Recipes Healthy Hard Boiled Egg Breakfast …
From recipeshappy.com


RECIPE: PISTOU SOUP FOR FALL » URBANDOMESTICDIVA
2018-11-24 I made this soup for my family for Thanksgiving as a light starter to the feast. I always liked pistou. It is such a fresh and light French soup-and really features farm-fresh summer vegetables. Often, this soup is very simple and doesn’t really cook long-allowing the fresh vegetables to be the star. But when the […]
From urbandomesticdiva.com


AUTUMN SOUP WITH PISTOU RECIPE RECIPE
Crecipe.com deliver fine selection of quality Autumn soup with pistou recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Autumn soup with pistou recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Cheesy autumn mushrooms Crecipe.com Are you interested in making an excellent treat with low …
From crecipe.com


BEET SOUP WITH BEET GREEN PISTOU - BROOKLYN SUPPER
2021-03-11 In the bowl of a food processor, pulse to reduce the greens and garlic. With food processor running, drizzle in olive oil. Add sea salt. Add more salt or olive oil to taste. Spoon pistou into a bowl. To serve, ladle soup into bowls. Thin crème fraîche with a little bit of water and dollop onto the soup.
From brooklynsupper.com


SOUP AU PISTOU RECIPE - FIVE SEASONS HEALING
2019-06-18 This Soup au Pistou Recipe is great for late spring/early summer. You can substitute vegetables based on whatever is seasonal at the time. You could also substitute other small white beans. You can substitute vegetables based on whatever is seasonal at the time.
From fiveseasonshealing.com


VEGETABLE SOUP AU PISTOU - PINCH AND SWIRL
2015-10-30 Cover shelled beans with enough water just to cover, bring to boil and add a generous pinch of salt. Reduce heat and simmer 25-30 minutes until just tender. Remove from heat. In a large soup pot heat olive oil, add onions, carrots, and celery; cook and stir for about 3 minutes. Add leeks and potato; cook and stir 3 minutes more.
From pinchandswirl.com


PISTOU SOUP - SOUP RECIPES
You can never have too many main course recipes, so give Pistou Soup a try. This recipe serves 10. One portion of this dish contains about 19g of protein, 15g of fat, and a total of 452 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of basil, gruyere cheese, parmesan cheese, and a handful of other ...
From fooddiez.com


AUTUMN SOUP WITH PISTOU RECIPE | KITCHEN INFINITY RECIPES
To make the perfect Autumn Soup with Pistou we've included ingredients and directions for you to easily follow. The total time to make this recipe will be 1 hr. You will need a prep time of approximately 10 min and a cook time of 50 min. This Autumn Soup with Pistou will produce enough food … Autumn Soup with Pistou Recipe | Kitchen Infinity Recipes Read More »
From kitcheninfinity.com


Related Search