Soupe au Pistou: Vegetable Soup with Basil & White Beans Recipe Demo
An elegant, nourishing vegetable soup that freezes well. Recipe details and extra notes at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Soupe au Pistou - Provencal Vegetable Soup with Basil
4 oz dried white beans (soaked overnight, drained)
6 cups water
(or 1 can of white beans)
2 quarts chicken stock
2 carrots, diced
1 lb tomatoes, peeled, cored, seeded, and chopped
1 onion, chopped
1 leek, tender parts only, diced
bouquet garni: 1 bay leaf, 1 thyme sprig, 1.5 parsley stems
salt and freshly ground pepper
4 oz green beans, trimmed, cut into 1/2 inch lengths
2 small zucchini, diced
pistou:
1.5 garlic cloves
1 cup packed basil leaves
freshly ground pepper and salt
1 cup freshly grated parmesan cheese
1/2 cup olive oil
Put the beans in a pot with the water. Bring to a boil and simmer for 1 hour or until tender, then drain.
Put the beans, carrots, onions, leeks, and tomatoes in a stock pot and add chicken stock. Add a bay leaf, thyme sprigs, parsley, salt and pepper.
Bring it all to a boil, then reduce to a simmer for 30 minutes.
Add the green beans and zucchini and cook for 10 minutes. Discard the bouquet garni. Taste for seasoning.
For the pistou: Pound the garlic, basil, and salt in a large mortar. Work in some of the parmesan until the mixture is a stiff paste, then add the oil little by little, adding more parmesan until the mixture is barely fluid. Alternatively, you can use a food processor.
Ladle the hot soup into hot bowls with pistou on top or pass pistou separately.
This soup is pretty blah without the basil, so you can’t miss this!
A food processor is significantly better, but I’m gonna try with just a spoon for those of you who may not have a food processor.
Vegetable Soup with Pesto by Chef Ludo Lefebvre
Rich and earthy thanks to hearty vegetables, but still bright and fresh thanks to hand-ground pesto: Chef Ludo Lefebvre's vegetarian soup brings together delicious veggies, pesto, and pasta for a delicious dish that everyone will love.
Vegetable Soup with Pesto:
Round Dutch Oven in Berry:
Originally featured on Ludo à la Maison for Food & Wine Magazine.
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.
Click here for the full recipe:
Recette : Soupe au pistou rapide
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Soupe au pistou rapide
Voici la recette en détail :
Pour 4 personnes
TEMPS TOTAL : 30 min
Préparation : 10 min
Cuisson : 20 min
Ingrédients :
1 Grand bocal de haricots blancs cuits
1 Oignon
2 gousses Ail
2 Carottes
200 g Haricots verts
80 g Pâte
4 cuil. à soupe Pesto
2 Cuil. soupe d’huile d’olive
Sel
Poivre
Etape 1 : Ôtez la première peau de votre oignon et émincez-le.
Passez les gousses d’ail au presse-ail pour en récupérer la pulpe.
Etape 2 : Pelez les carottes, éliminez les extrémités puis taillez-les en petits dés.
Équeutez les haricots verts puis coupez-les en tronçons.
Etape 3 : Égouttez et rincez vos haricots blancs.
Etape 4 : Dans une cocotte, faites revenir l’oignon et la pulpe d’ail dans l’huile avec un peu de sel sur feu moyen/fort pendant 5 minutes en remuant régulièrement.
Etape 5 : Ajoutez les haricots blancs, les carottes, les haricots verts, mouillez avec de l’eau et faites cuire 10 minutes.
Etape 6 : Ajoutez les pâtes dans votre cocotte et faites cuire 5 minutes supplémentaires.
Répartissez votre soupe dans des bols et agrémentez-la de pesto. Salez et poivrez.
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