Puréed White Bean Soup With Pistou Recipes

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SOUPE AU PISTOU



Soupe au Pistou image

Provided by Food Network

Time 1h50m

Number Of Ingredients 15

1/3 cup dry white beans (navy or Great Northern), washed
2 garlic cloves, peeled
3 tablespoons extra virgin olive oil
1 bunch fresh basil, leaves only
1 cup (4 ounces) freshly grated Gruyere or Parmesan cheese
2 small red potatoes, with skins
1 large carrot, peeled
1 small onion
1 small zucchini, with skin
1 small yellow crookneck squash, with skin
1 stalk of celery, peeled
1 large tomato, peeled, and seeded
1/4 pound green beans
8 cups chicken stock or canned broth
Salt and freshly ground black pepper to taste

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.

WHITE BEANS AU PISTOU



White Beans Au Pistou image

A fresh side dish in the summer, or make the Pistou and freeze it to use as a bright rememberance of your basil-filled July garden!

Provided by TooAllergic

Categories     Beans

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

3 garlic cloves
3 cups fresh basil leaves
4 tablespoons extra virgin olive oil
1 tablespoon olive oil
8 garlic cloves (sliced)
1 lb dry white bean
1 teaspoon salt
6 cups vegetable broth (or chicken stock)

Steps:

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

Nutrition Facts : Calories 268.5, Fat 8.4, SaturatedFat 1.3, Cholesterol 1.4, Sodium 726.9, Carbohydrate 36.9, Fiber 7.8, Sugar 3, Protein 12.9

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