2 c Chicken broth 2 cn White beans, rinsed and -drained (19-ounce cans) 2 tb Pesto sauce 2 tb Grated Parmesan cheese Freshly ground black pepper Put the broth and beans in a saucepan over moderate heat and bring to a boil. Reduce heat to low and stir in the remaining ingredients. Simmer for about 1 minute. Makes four 1-cup servings. Nutrition information per serving: Calories: 496 Protein: 29.4 grams Fat: 11.5 grams Colesterol: 3.9 mg Fiber: 22.1 grams Sodium: 483 mg [ MODERN MATURITY; April/May 1990 ] Posted by Fred Peters.
How To make Bean and Pistou Soup's Videos
Ligurian Minestrone soup with Pesto
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Ligurian Minestrone Soup packed full of goodness with squash, zucchini, cabbage, beans, pasta, and topped with homemade Genovese pesto. This recipe is not only hearty and healthy but is packed full of delicious flavour.
Ingredients 1 onion 1 small butternut squash (3 cups/450g) 4 medium potatoes (3 cups/450g) 2 cups green beans (180g) 2 zucchini (courgette) ¾ cups savoy cabbage (250g) 2 cups canned cannellini beans (300g) * see notes if using dried beans 1.5 cups short pasta (150g) 1 parmesan rind (optional) 7 cups chicken or vegetable stock (1.6 litres)
Pesto ingredients 2 tightly packed cups fresh basil (50g) 2 tablespoons pinenuts (30g) 1 small clove garlic ⅔ cup freshly grated pecorino or Parmigiano Reggiano cheese (40g) ⅓ cup olive oil (80ml) Salt to season
Instructions Prepare your ingredients Finely chop the onion and cut all other vegetables into bite-sized pieces. Make sure your stock is ready. To make the minestrone Add 1-2 tablespoons of olive oil to a large, deep pot. Add the finely chopped onion and saute until soft (around 2-3 minutes). Next, add the zucchini, squash and potatoes to the pot along with 6.5 cups (1.6 litres) of stock and add a good pinch of salt. Add a parmesan rind if using, bring to a boil then cover the pot and let it simmer for 25 minutes. Uncover the pot and add the green beans, canned beans, cabbage and pasta. Cover again for 5 minutes to wilt the cabbage then uncover and simmer for another 5 minutes or until the pasta is cooked. To make the pesto Add all the pesto ingredients to a bowl and blitz to a smooth paste using an immersion blender (hand-held). Alternatively you can so this in a food processor or mortar and pestle. To serve Taste the soup for seasoning and add salt as needed. Ladle the soup into bowls and top each bowl with a heaped teaspoon of basil pesto, stir in and serve.
Chat 'n Dish: Soup au Pistou
Hearty vegetable soup with fresh pesto sauce served all winter long in the South of France.
StarHub Hubalicious – Rachel Khoo’s Pistou Soup
BBC Lifestyle’s Rachel Khoo recently came to town and demonstrated her Pistou Soup – minestrone soup with an Asian touch.
Minestrone Soup with Pesto
A Winter Warm-up! A steaming bowl of delicious soup is always welcome in the chill air of February and in this classic recipe I brighten the fresh vegetable flavors with a tasty basil walnut pesto. Buon Appetito! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours
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Mediterranean Bean Soup with Tomato Pesto | The Mediterranean Dish
This vegetarian, gluten free Mediterranean bean salad is loaded with nutrition, texture, and flavor from warm spices, aromatics and a bright tomato pesto. A must try! Grab recipe:
Pesto Dumpling White Bean Soup
Here is a delicious, hearty, amazing pesto dumpling white bean soup that is inspired by soup au pistou. 2 c white beans 2 c green beans 1 onion 5 cloves garlic 4 kale leafs 6 carrots 3 stalks celery veggie stock dill basil tomatoes
Cut up all veggies very small and stir fry them for 5 minutes. Put lid on and let them sweat for 10 minutes. Add veggie stock, beans and tomatoes and cook for another 20 minutes. once veggies are cooked through, add in kale and pesto at the very end.