How To make Soup Au Pistou
1 1/4 lb Sorted uncooked red kidney
-beans, rinsed 1 oz Sorted uncooked great
-northern beans, rinsed 2 qt Water
1/2 c Each diced onion and sliced
-celery 6 oz Pared potato, 1/4-inch cubes
4 sm Plum tomatoes, peeled,
-seeded, diced 3/4 c Each sliced carrots and
-zucchini 1/2 c Diagonally sliced green
-beans 2 tb Tomato paste
2 Bay leaves
1 d Pepper
3 oz Uncooked small macaroni
-(ditalini, elbows) PISTOU: 1 c Fresh basil leaves
1 tb Hot water
4 ts Olive oil
2 Garlic cloves, minced
1 oz Grated Parmesan cheese
SOUP: SOUP: In 4-quart saucepan combine beans; add water and bring to a boil. Reduce heat to low , add onion and celery, and simmer for 30 minutes. Add remaining ingredients for soup except macaroni and simmer until vegetables and beans are tender, about 45 to 60 minutes. Add macaroni, stir, and cook for about 5 minutes. PISTOU: While macaroni is cooking, combine all ingredients for pistou except cheese in blender container. Process until smooth, scraping down sides of container as necessary. Transfer to small bowl and stir in cheese. TO SERVE: Remove and discard bay leaves from soup. Spoon pistou evenly into 8 soup bowls, then ladle soup evenly over pistou. Serve immediately. Makes 8 servings of 1 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
How To make Soup Au Pistou's Videos
La soupe au pistou
C’est un « must » de la cuisine provençale. La soupe au pistou est un plat convivial très parfumé qui demande technique et amour pour le réussir. Suivez les conseil d’Hervé qui vous donne tous les petits secrets pour réussir ce plat magnifique.
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Soupe au pistou facile et rapide
Soupe au pistou a simple pesto bean soup
Soupe au pistou is a pesto style bean, pasta and potato soup. Very simple to make and the outcome of flavours is incredible. I grew up with this soup in the South of France, enjoyed it even on hot summer days. It's a very hearty soup guaranteed to satisfy as a complete meal. It has similarities to a minestrone but simpler to make. Great for vegetarians or vegans just leave out the cheese. If you have a cold, make a big batch, that will cure you! Enjoy Soupe au pistou in winter or in summer.
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Soupe au pistou / cuisine-simple.com
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Anthony Bourdain's Soupe Au Pistou | Back to Bourdain E52
Soup season continues with Soupe Au Pistou. It's nice to make something vegetable based, filling, and good for you as well. Learning to make Soupe Au Pistou from Anthony Bourdain's Les Halles Cookbook.
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00:00 - Anthony Bourdain's Soupe Au Pistou
00:50 - Prepping The Dish
02:26 - Plating, Tasting, What I Would Do Different
???? Ingredients for the soup
• 1 cup / 225 g. white beans, (pinto, great northern, Tarbais)
• 2 oz. / 28 ml olive oil
• 2 garlic cloves , thinly sliced - as in Goodfellas
• 1 medium onion , diced small
• 1 lb. / 450 g. seeded, chopped, fresh ripe tomato
• 2 leeks, washed thoroughly and cut into ¼ inch slices
• 2 small zucchini, diced small, without the seeds
• 2 small yellow squash, diced small
• 1 fennel bulb, diced small
• 4 cups / 900 ml. light chicken stock
• 1 bouquet garni, (thyme, parsley, bay leaf)
• 3 oz. / 75 g. elbow macaroni
• salt and pepper
???? Ingredients for the Pistou
• 1 bunch fresh basil leaves, washed and dried
• 6 garlic cloves
• 1/2 cup extra-virgin olive oil
• 4 oz / 112 g grated Parmesan cheese
• salt and pepper
???? Equipment
• large, heavy-bottomed pot
• wooden spoon
• ladle
• mortar and pestle (or food processor, if you're criminally lazy)
#anthonybourdain #soup #soupe
You Must Try This Provencal Vegetable Soup - Soupe au Pistou
You must try this French vegetable, bean, and pasta soup from the South. It is incredible. No other dish better defines Provence than soupe au pistou, the famous vegetable, bean, and pasta soup. Within a bowl you will discover the edible history of the ‘arrière-pays’, or hinterlands of Provence. A region where thrifty farmers have long tended their fields, growing some of France’s most amazing vegetables and fruits. It is a soup born out of austerity and frugality; making the best use of what is in season and what is on hand.
This version is based on what my maman taught me, though she may roll her eyes at the very thought of canned beans and canned San Marzano tomatoes. I find them to be worthy substitutes with little loss in terms of quality and/or flavor.
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