Pistou Soup Recipes

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PISTOU SOUP



Pistou Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 carrots, halved lengthwise and thinly sliced
1 medium onion, chopped
2 to 3 cloves garlic, chopped
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
1/4 pound green or yellow wax beans
1 small zucchini or yellow summer squash
1 15-ounce can white beans or chickpeas, drained and rinsed
1/2 cup broken spaghetti or other small pasta
3/4 cup store-bought pesto
Grated parmesan cheese and crusty bread, for serving (optional)

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and pepper.
  • Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.
  • When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired.

Nutrition Facts : Calories 479, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 15 milligrams, Sodium 1,922 milligrams, Carbohydrate 39 grams, Fiber 9 grams, Protein 17 grams

PISTOU SOUP



Pistou soup image

Provided by Andy Harris

Categories     Mains     Jamie Magazine     Vegetables     Gorgeous Winter Soups     French     Starters

Time 40m

Yield 4

Number Of Ingredients 20

4 tablespoons olive oil
1 onion
3 cloves of garlic
3 leeks
3 potatoes
3 carrots
1 stick of celery
3 courgettes
2 sprigs of fresh flat-leaf parsley
2 fresh bay leaves
250 g baby green beans
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of cannellini beans
1 x 400 g tin of borlotti beans
70 g small macaroni
PISTOU SAUCE
5 cloves of garlic
6 sprigs of fresh basil
60 g Parmesan cheese
3 tablespoons extra virgin olive oil

Steps:

  • 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 sauté the onion, garlic and leek for 5 minutes.
  • Add the other chopped ingredients, the bay, green beans and chopped tomatoes. Drain and add the beans. Cover with water, season and simmer until the vegetables are tender.
  • Add the pasta and simmer until cooked, adding water if the soup is too thick.
  • For the pistou sauce, peel and add the garlic to a pestle and mortar, pick in the basil leaves and add some sea salt. Pound until puréed, then finely grate in the Parmesan and muddle in the extra virgin olive oil to make a paste.
  • Serve the soup with a dollop of pistou.

Nutrition Facts : Calories 638 calories, Fat 28 g fat, SaturatedFat 6.4 g saturated fat, Protein 27.2 g protein, Carbohydrate 70.1 g carbohydrate, Sugar 18.6 g sugar, Sodium 1 g salt, Fiber 18.9 g fibre

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

PISTOU SOUP



Pistou soup image

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

2 tbsp olive oil
1 onion , finely chopped
2 each medium carrots and celery sticks, peeled and finely chopped
1 small fennel bulb , trimmed and finely chopped
250g each turnip , celeriac and parsnip, peeled and finely chopped
140g frozen peas
140g tinned haricot beans or dried haricot beans soaked overnight
large bunch basil
1 clove garlic
100ml extra-virgin olive oil
grated parmesan and croûtons, to serve

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

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.

SUMMER PISTOU



Summer pistou image

A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 35m

Yield Serves 4

Number Of Ingredients 10

1 tbsp rapeseed oil
2 leeks , finely sliced
1 large courgette , finely diced
1l boiling vegetable stock (made from scratch or with reduced-salt bouillon)
400g can cannellini or haricot beans , drained
200g green beans , chopped
3 tomatoes , chopped
3 garlic cloves , finely chopped
small pack basil
40g freshly grated parmesan

Steps:

  • Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
  • Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.

Nutrition Facts : Calories 209 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium

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.

PISTOU SOUP



Pistou Soup image

A light, spicy twist on a traditional summer vegetable soup. French 'pistou' is a distant relative of the Italian pesto, but my version reflects the Vietnamese influence on modern French food.

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 20

5 tablespoons sunflower oil
1 bunch fresh Vietnamese or Thai basil, chopped
1 stalk lemongrass, roughly chopped
1/2 small red chile, seeds removed
3 tablespoons olive oil
4 cloves garlic, crushed to a paste
2 onions, diced
4 tablespoons tomato puree
3 bay leaves
2 carrots, diced
2 courgettes (zucchini), diced
2 sprigs fresh thyme
8 1/2 cups boiling water
7 ounces/200g green beans, cut into small pieces
3 1/2 ounces/100g dried small pasta, such as orzo
7 ounces/200g fresh or frozen peas
One 14-ounce/400g white beans, such as haricots blancs, cannellini, drained and rinsed
1 tablespoon salt
Pinch sugar
Freshly ground black pepper

Steps:

  • For the pistou: Combine the oil, basil, lemongrass and chile in a mortar and pestle or food processor and crush together.
  • For the soup: Heat the olive oil in a large pot. Add the garlic and onions and cook gently, stirring occasionally, until soft and translucent. Add the tomato puree, bay leaves, carrots, courgettes and thyme and cook until the vegetables are al dente (tender but still a little crunchy), 15 to 20 minutes. Add the boiling water and green beans and return to a boil, and then add the pasta. Cook until the pasta is al dente, 10 minutes.
  • Stir in the peas and white beans. Remove the sprig of thyme and the bay leaves, and then add the salt and sugar and black pepper to taste.
  • Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup.

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.

PISTOU SOUP (FRENCH FOOD AT HOME)



Pistou Soup (French Food at Home) image

I saw this recipe on the Food Network. It looks great, so I thought I'd post it. It's from the show 'French Food at Home' with laura Calder

Provided by Glitterhoof

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
1 cup green beans, cut into 1/2-inch/1 cm pieces
1 potato, peeled and diced
1 cup carrot, diced
salt and pepper
1 bay leaf
1 sprig thyme
1 cup white kidney beans, cooked
1 cup zucchini, diced small
2 medium tomatoes, seeded, and diced
pesto sauce, for garnish
parmesan cheese, for garnish

Steps:

  • Heat the oil in a sauté pan and gently cook the onion until translucent, about 5 minutes.
  • Add the green beans, potato and carrot dice. Pour over 4 cups/1-litre vegetable water or stock. Season with salt and pepper, add the bay leaf and the thyme. Bring to a boil, and simmer 10 minutes.
  • Add the kidney beans and the zucchini and continue cooking until all the vegetables are tender, about 10 minutes longer.
  • Stir through the tomato.
  • Ladle the soup into bowls.
  • (Remove the bay leaf and thyme sprigs).
  • Add a spoonful of pesto to each bowl, and grate over Parmesan cheese.

Nutrition Facts : Calories 113.8, Fat 2.7, SaturatedFat 0.4, Sodium 146.9, Carbohydrate 19.6, Fiber 4.7, Sugar 4.4, Protein 4.2

SOUPE AU PISTOU



Soupe au Pistou image

Categories     Soup/Stew     Bean     Herb     Tomato     Low Fat     Vegetarian     Healthy     Self

Yield Makes 6 servings

Number Of Ingredients 22

Stock
1 1/2 tbsp olive oil
1 medium onion, thickly sliced
1 celery stalk, chopped
1 head fennel, chopped
1 carrot, chopped
2 plum tomatoes, quartered
4 cloves garlic, crushed
1/2 tsp red pepper flakes
3 sprigs fresh thyme
1 bay leaf
Soup
1 1/2 tbsp olive oil
1 cup diced onion
2 garlic cloves, peeled and minced
1/2 cup diced carrot
1 cup diced celery
1/2 cup chopped parsley
1 tbsp minced fresh thyme
1 1/2cups drained and chopped canned plum tomatoes
2 cans (15 ounces each) white cannelini beans, rinsed and drained
6 tsp prepared pesto or extra-virgin olive oil

Steps:

  • For the stock:
  • In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
  • For the soup:
  • Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.

PISTOU SOUP



Pistou Soup image

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

1 tablespoon vegetable oil
1 small onion, peeled and cut in small dice
1 large carrot, peeled and cut in small dice
1 white turnip, peeled and cut in small dice
4 cups water
2 cups chicken broth
2 baking potatoes, peeled and cut in small dice
1 large leek (white and light green parts only), cut in small dice
1 small zucchini, cut in small dice
2 small handfuls green beans, cut in 1-inch pieces (about 3/4 cup)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil
2 large cloves garlic, peeled and minced
2 large tomatoes, peeled, seeded and chopped
1 tablespoon olive oil
1/2 cup undrained canned flageolets or other flat white bean
1 handful (about 3 ounces) thin spaghetti, broken into thirds
1 tablespoon salt
Freshly ground white pepper to taste

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

BAREFOOT CONTESSA'S PISTOU



Barefoot Contessa's Pistou image

This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.

Provided by Suzie-Q

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 5

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil

Steps:

  • Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
  • With the motor running, slowly pour the olive oil down the feed tube to make a paste.
  • Pack into a container, pour a film of olive oil on top, and close the lid.
  • Can also be whirled in a blender.

Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5

PATRICIA'S PISTOU SOUP



Patricia's Pistou Soup image

The hearty Provencal soupe au pistou, or "pistou soup", is often the first thing that chef and cooking instructor Patricia Wells has her students prepare, since it serves as a wonderful introduction to the rustic, fresh flavors of the South of France.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 20

Small handful bay leaves
Small handful thyme sprigs
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled and halved lengthwise and 10 cloves, peeled and quartered lengthwise
Sea salt, to taste
1 pound fresh small white (navy) beans in the pod, shelled, or 8 ounces dried small white beans, soaked in boiling water for 1 hour
1 pound fresh cranberry beans in the pod, shelled, or 8 ounces dried cranberry beans, soaked in boiling water for 1 hour
3 medium leeks, white and tender green parts only, scrubbed, quartered, and finely sliced
8 medium carrots, scrubbed, quartered lengthwise, and sliced
2 medium onions, halved and cut into thin rings
1 pound potatoes, peeled and cubed
12 ounces zucchini, quartered lengthwise and thinly sliced
12 ounces tomatoes, cored, peeled, seeded, and chopped
2 tablespoons tomato paste
1 pound green beans, trimmed at both ends and quartered
3 quarts cold water
1 cup very fine pasta, such as angel hair or orzo
Patricia's Pistou
1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese
1 cup (4 ounces) freshly grated imported Gruyere cheese

Steps:

  • Prepare a bouquet garni: Place bay and thyme leaves in a square of cheesecloth, and tie securely with cotton twine. In a large, heavy-bottomed 10-quart stockpot, combine the olive oil, 3 halved garlic cloves, bouquet garni, and salt. Stir to coat with the oil and cook over moderate heat until the garlic is fragrant and soft, about 2 minutes. Add the navy and cranberry beans, and stir to coat. Cook for 1 minute more.
  • Add leeks, carrots, onions, potatoes, and quartered garlic cloves, and cook until softened over moderate heat, stirring regularly, for about 10 minutes. This will give a lovely color and rich flavor to the soup.
  • Add zucchini, tomatoes, tomato paste, green beans, 3 quarts cold water, and salt to taste. Simmer gently, uncovered, until the navy and cranberry beans are tender, about 30 minutes (cooking time will vary according to the freshness of the beans). Add additional water if the soup becomes too thick.
  • Add pasta, and stir frequently to keep the pasta from sticking to the bottom of the pot, simmering until the pasta is cooked, about 5 minutes more. Taste for seasoning. Remove and discard the bouquet garni. Serve the soup very hot, passing the pistou and cheese to swirl into the soup.

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VEGAN FRENCH PISTOU SOUP RECIPE - WORLD OF VEGAN
vegan-french-pistou-soup-recipe-world-of-vegan image
2016-11-14 Stir to incorporate and cover. Cook for 20 to 25 minutes, or until pasta and vegetables are soft. Add garlic, spinach, basil, walnuts, oil, lemon juice, miso, sea salt, and pepper to a food processor or high-powered blender. …
From worldofvegan.com


FRENCH PISTOU SOUP RECIPE WITH FRESH VEGETABLES – DEVOUR TOURS
2022-02-25 For the soup: Heat the olive oil in a large pan. Add the onion, celery, fennel and carrots. Cook until the onion is soft and translucent, about 3–4 minutes. Season with a bit of salt and pepper. Add the hot water and bring to a boil. Let boil for 5 minutes. Add the zucchini and broad beans, and cook for an additional 3 minutes.
From devourtours.com


EASY PISTOU SOUP (FRENCH PESTO SOUP) | SIMPLE. TASTY. GOOD.
Stir well and bring the soup to a good simmer. Cook the vegetables for 3 minutes. Then add the chopped zucchini and the frozen peas. Season with soup with a pinch of pepper and salt. 5. Cook the soup for another 2 to 3 minutes. Then green beans should still be a little crunchy, the peas thawed and tender. Stir in the basil pesto.
From junedarville.com


PISTOU SOUP: PROVENCE RECIPE | AVIGNON ET PROVENCE
For the soup - 5 small courgettes (zucchini) - 5 carrots - 5 turnips or 1 small celeriac - 2 medium-size leeks - 2 large onions - 2 red and firm tomatoes - 200g green beans - 100g fresh white beans, shelled - 100g fresh kidney beans, - 1 bouquet garni (thyme, bay leaf, parsley) - 100g macaroni (optional) - salt and pepper. For the pistou - 1 ...
From avignon-et-provence.com


RECIPE FOR PISTOU SOUP FROM PROVENCE - THE GOOD LIFE FRANCE
18 hours ago To make the soup. Heat a little olive oil in a large pan and sauté the chopped onion, garlic and leeks for about 5 minutes. Add the rest of the vegetables, the beans (drain them first) and tomatoes. Cover with water and bring to the boil. Leave to simmer until the vegetables are tender (about 20 minutes on a low heat).
From thegoodlifefrance.com


PISTOU SOUP RECIPE - BBC FOOD
Add the green beans with the boiling water and bring to a boil, then add the pasta. Cook for 10 minutes or until the pasta is al dente. Add the white beans …
From bbc.co.uk


WINTER PISTOU SOUP RECIPE | OLIVEMAGAZINE
2021-03-11 Heat 1 tbsp of olive oil in a pan and cook the celery and leek until softened. Add the potatoes and stock, season, then simmer until the potatoes are just tender. Add the peas and cabbage and cook for 3 minutes more. Whizz the basil, garlic and remaining 4 tbsp of olive oil in a small food processor. Drizzle the pistou over the soup just before ...
From olivemagazine.com


CLASSIC PISTOU – A COUPLE COOKS
2021-07-05 Some modern recipes for pistou add cheese, but at it’s core it’s just three ingredients. Pistou is served as a condiment or for dipping. It’s also famously used as a garnish for soupe au pistou, a soup similar to minestrone. To make pistou, you’ll need 3 ingredients plus salt: Extra virgin olive oil; Basil; Garlic; Use a small blender or mortar and pestle for pistou . …
From acouplecooks.com


SOUPE AU PISTOU RECIPE - QUICK FROM SCRATCH HERBS & SPICES
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 ...
From foodandwine.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


HOW TO MAKE RADISH PISTOU SOUP FROM BOTH THE BULBS AND THE LEAVES
2022-07-16 2-3 tsp red-wine or sherry vinegar. First make the pistou. Roughly chop the radish leaves, then blend them with the garlic, gouda, if using, and …
From theguardian.com


PISTOU SOUP - RECIPE | SPICE TREKKERS
Method. 1. Pour oil into a large pot with onions, celery, and fennel. Sauté for 12 minutes on medium-low heat. 2. Add bay leaf, Herbes de Provence, pepper, and tomatoes and cook for …
From spicetrekkers.com


CLASSIC PISTOU RECIPE - PAULA WOLFERT | FOOD & WINE
Step 1. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes ...
From foodandwine.com


GRANDFATHER BARTHéLEMY’S PISTOU SOUP RECIPE | TASTE OF FRANCE
2020-04-27 Peel the garlic, remove the stalks from the basil, and put the leaves in a mortar with the garlic, Parmesan, and pine nuts. Grind, gradually adding the olive oil until you have a smooth, thick pistou sauce. Season with salt and pepper to taste. 7 Take the soup off the heat and add the pistou, check the seasoning, and serve hot.
From tasteoffrancemag.com


SOUPE AU PISTOU RECIPE | TASTE OF FRANCE
2019-07-07 Directions. 1. Put the dried beans in a bowl covered with water and soak overnight. 2. Peel and cut the onion, carrots and celeriac into cubes. Wash and cut the courgette into cubes. Cut the French beans into 2 1/2cm (1in) sections. 3.
From tasteoffrancemag.com


PISTOU SOUP RECIPE - TRAVEL BLOG | FRANCE JUST FOR YOU
Instructions. In a large pot, heat the olive oil and add the leeks and the garlic. Cook for about 3 minutes, just until they start to turn translucent. Add the celery and the carrots and cook for 3-4 minutes longer. Pour the stock into the pan, heat until it boils, then reduce the heat until it's just simmering.
From france-justforyou.com


BROCCOLI PISTOU SOUP RECIPE | CHATELAINE
Boil a large pot of water. Add broccoli and cook just until tender, 2 min. Drain and set aside. Heat same pot over medium. Add 1 tbsp oil, then celery and onion. Cook until softened, 4 to 5 min ...
From chatelaine.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


BEST PISTOU SOUP RECIPES | FOOD NETWORK CANADA
2009-11-02 Directions. Step 1. Heat the oil in a sauté pan and gently cook the onion until translucent, about 5 minutes. Add the green beans, potato and carrot dice. Pour over 4 cups/1-litre vegetable water or stock. Season with salt and pepper, add the bay leaf and the thyme. Bring to a boil, and simmer 10 minutes.
From foodnetwork.ca


PISTOU SOUP – FRENCH VEGETABLE SOUP (SOUPE AU PISTOU)
2019-06-18 Cook over low heat for about 8 minutes. Transfer to a plate. STEP 3 (photo 4): Add another 2 tablespoons of oil to the pot, turn the heat to high and add the zucchini, potatoes, carrots, and celery. Cook for about 3 minutes (do not stir for the first minute!) until some of the vegetables are lightly browned.
From everyday-delicious.com


PISTOU SOUP (PROVENCAL VEGETABLE SOUP) - PICNIC ON A BROOM
2020-04-21 Cover with 1.5L (6 ¼ cup) of water, stir with a wooden spoon and bring to a boil over medium heat. Then cover with a lid, reduce the heat to low and let simmer gently for 1h. Add the rest of the ingredients. After 1h add the chopped potato …
From picniconabroom.com


PISTOU | RICARDO
Ingredients. 6 cloves garlic, peeled. 1/2 cup (125 ml) lightly packed fresh basil. 3 tablespoons (45 ml) olive oil. 2 cups (500 ml) grated Parmigiano-Reggiano cheese. Add to my grocery list.
From ricardocuisine.com


PISTOU - A HEALTHY SOUP FROM PROVENCE — SIMPLE FRENCH COOKING
2020-05-21 Watch the Video Recipe for Step by Step Instructions. Pistou. Provencal Vegetable, Bean and Pasta Soup. Course Soup. Cuisine French. Servings 4. Author Francois. Ingredients Soupe au Pistou. 1/4 cup olive oil. 1 each onion chopped. 4 each carrot chopped. 1 each leek chopped, washed. 4 cloves garlic mashed. 2 each zucchini chopped. 1/2 a 14 ...
From simplefrenchcooking.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


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


SOUPE AU PISTOU (FRENCH SUMMER VEGETABLE SOUP) - FOOD NOUVEAU
Transfer to a saucepan and cover with 2 inches (5 cm) water. Bring to a boil, and keep boiling for 1 minute. Turn the heat off, cover the saucepan, and let rest for 1 hour. Drain the beans, rinse, and use as directed below. Cooking the Navy Beans: Transfer the soaked beans in …
From foodnouveau.com


PROVENçAL PISTOU SOUP | METRO
Cut all vegetables into small dice. In a stockpot over medium heat, bring water and broth to a boil. Add salt, if required. Add vegetables in order of cooking time: carrots, celery, onion, leek, green beans, potatoes and tomatoes.
From metro.ca


WHAT IS PISTOU – THE FRENCH PESTO RECIPE & TRANSLATION
2021-06-09 Preparation: 1. Place a half of the ingredients in the bowl of a food processor and blend. When the purée is smooth, pour it into a bowl. 2. Purée the rest of the ingredients and add them to the first batch. 3. Stir in the cheese. Use immediately or refrigerate for up to 2 days.
From frenchtoday.com


JULIA CHILD'S SOUPE AU PISTOU (PESTO SOUP) - LADY DOCS CORNER CAFE
2020-01-28 To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add white beans, broken spaghetti, bread, pepper and saffron to the soup and simmer for 10 minutes.
From ladydocscornercafe.com


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