How To make Soupe Au Pistou with 13 Vegetables
1 c Small dried white beans
(Great Northern)
soaked Overnight in Cold Water 1 md Yellow onion :
peeled,
Cut In Half And Stuck With 2 Cloves 1 Bay leaf
4 ts Salt
1 tb Olive oil
3 md Red onions diced
1/2 ts Pepper :
freshly ground
3 Cloves garlic minced
2 Leeks :
white and light
Green Parts Only, Washed And Sliced Th 2 Ribs celery sliced thin
2 Carrots :
peeled,
Halved lengthwise and Sliced thin 2 Purple turnips :
peeled,
Cut into small wedges 1/2 c White wine
1 Bay leaf
Bouquet Garni: 3 Sprigs thyme
1 Sprig rosemary
Parsley (small amount) Tied together 6 c Vegetable Stock(Or 8 Cups)
Or Chicken stock OR Water 1 c Small pasta such as tubetti
1 sm Bulb fennel cored,
Cut In Half Lengthwi And Sliced Thin 1 md Zucchini :
cut in half
Lengthwise Sliced 1/2" Thick 2 sm Yellow squash Sliced 1/2"
Thick 2 Ripe tomatoes(or 3) :
Cored
Chunked 1 c Baby Peas (Fresh Or Frozen)
2 c Spinach leaves washed
And Cut into wide strips 1/2 bn Parsley :
washed, picked
And chopped (about 1/2 cup) Drain and rinse white beans. Place in medium saucepan with enough water to cover by an inch. Add onion halves (with cloves) and bay leaf. Bring to a boil, reduce to a simmer, and cook covered very gently 1/2 hour. Skim any foam that has accumulated on the surface. Add water to just cover beans if necessary. Add 2 teaspoons salt and continue to cook 1530 minutes until beans are creamy inside but still intact. Remove bay leaf and onion halves, and set beans aside in their cooking liquid until needed. In the meantime, heat olive oil in large kettle or Dutch oven over medium heat. Add onions, season with remaining salt and pepper, and cook 58 minutes until softened. Add garlic, stir, cook 2 minutes or until fragrant. Add leeks, celery, carrots, turnips and sweat 5 minutes. Add wine, bay leaf, bouquet garni and simmer until wine is reduced by half. Add stock or water and bring to the simmer. Add pasta and cook until pasta is almost al dente. Add fennel, zucchini and squash, the cooked white beans and their cooking liquid, and cookfive minutes; add tomatoes and cook two more minutes. Finally, add peas and spinach and cook 1 minute, until peas are tender. Add parsley, taste and adjust seasoning if needed. Remove bay leaf and bouquet garni. Serve with a dollop of pistou swirled TV FOOD NETWORK, G.P., All Rights Reserved 10/21/96 show Recipe By : TOO HOT TAMALES SHOW #TH -----
How To make Soupe Au Pistou with 13 Vegetables's Videos
How to Make MINESTRONE SOUP the Right Way
Minestrone soup is the most traditional Italian soup made in households all over Italy. Most families have their own version, but my absolute favourite is when the right mix of fresh vegetables and herbs come together in the pot and infuse to create the most mouth-watering broth – the most important part of the minestrone soup. Add some cracked pepper and a generous serve of pecorino cheese and you’ll warm hearts through every season!
#minestrone #minestronesoup #vegetablesoup
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MINESTRONE SOUP | How to Make Vegetable Minestrone Soup
INGREDIENTS:
1 whole onion
1-2 carrots
1 Celery stalks
1 whole broccoli
1 zucchini
¼ pumpkin
½ Savoy cabbage (optional, you can also add rapini, chicory)
½ cauliflower
4 ripe tomatoes
200g - 7.01 oz lentils
200g - 7.01 oz Mixed beans
Fresh rosemary
Fresh parsley
Pecorino cheese
Extra virgin olive oil
Salt & pepper
Water
UTENSILS:
Large pot
Chopping board
Sharp knife
Tablespoon
Wooden spoon
Ladle
METHOD:
1. Minestrone soup is a classic, so start with the classic ingredients: carrots, celery and onion.
2. Chop the celery stalk, carrot and onion into cubes or small pieces. Hold on to the beautiful celery leaves and chop them up too!
3. Place a large pot onto the stove at a medium heat. Once it starts to warm, drizzle between 4-5 tablespoons of extra virgin olive oil into it and leave to heat up.
4. When the oil is nice and warm, add the chopped celery, carrot and onion. Stir around, then add a sprig of fresh rosemary.
5. This process is called the “soffrito” and it is very important you let this cook through well, as it forms the base of the flavours for your minestrone soup.
6. Gently stir the soffrito every now and then to make sure they are moistened with oil and cooking well.
VINCENZO’S PLATE TIP: Minetrone soup can be made up of your choice of vegetables – and often turns out best when made with whatever you have left in the fridge!
7. While the soffrito is cooking, chop up the pumpkin, broccoli and zucchini into small chunks and try and keep the size similar for all the vegetables so they cook evenly and more or less at the same time!
8. Once the minestrone soup soffrito has been simmering for at least 10 minutes, add the pumpkin, broccoli and zucchini and stir them through.
9. Add just enough water to cover them. Then leave this to cook for 20 minutes with the lid on, again stirring every so often.
VINCENZO’S PLATE TIP: If you have stock you can also mix this in at this point to add even more flavour to the minestrone soup, instead of just plain water.
10. Next, cut up the rest of your vegetables. In this case, savoy cabbage, cauliflower and fresh tomatoes. An alternate option here is to use peeled tomatoes or a jar of Italian passata.
11. It’s now time to add lentils, mixed beans, tomatoes, savoy cabbage and cauliflower before once again covering the vegetables with water and leaving this to cook for 15 minutes, with the lid on top – and don’t forget to stir every 5 minutes!
12. Add a generous amount of salt and pepper to the minestrone soup and stir through well so all the ingredients are really well flavoured.
13. Turn off the stove after 15 minutes (or once your vegetables have softened), then sprinkle a generous amount of pecorino or parmesan cheese on top, chopped parsley and a generous serve of cracked pepper.
HOW TO SERVE
Using a ladle, scoop out a generous amount of minestrone soup into a bowl and sprinkle a small amount of fresh parsley and pepper on top. It is best served with some freshly grilled or toasted slices of bread on the side (which taste yummy dunked into the soup!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Julia Child's Soupe au Pistou (Vegetable Soup) | Jamie & Julia
In search of a perfect vegetable soup... I found one! Julia Child's Soupe au Pistou
#juliachild #vegetablesoup #jamieandjulia
Mastering the Art of French Cooking Vol 1 & 2:
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Music:
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Soup Ingredients:
3 quarts water
2 cups potatoes
2 cups diced carrots
2 cups diced onion or white of leek
1 tablespoon salt
2 cups canned white navy or kidney beans, drained
1/3 cup broken spaghetti
1 slice stale white bread, crumbled
2 cups fresh green beans, trimmed and cut into 1-inch lengths
1/4 teaspoon freshly ground black pepper
Optional : pinch of saffron
Pistou
4 cloves crushed garlic
6 tablespoons tomato puree
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1/4 to 1/2 cup fruity olive oil
Soupe au pistou et petits pois
Un bouillon réconfortant pour le début de l'automne ????
Quantités pour 1 : 75g de petits pois surgelés, 1/2 carotte, 50g de pâtes, 1/4 bouillon de légumes, 1 càc de sauce pesto, 1 tranche de pain de campagne, 1/2 gousse d’ail.
????: Recette de la Soupe au pistou et petits pois dispo sur l’app ou sur jow.fr
French Potatoes Pistou
Baked potatoes stuffed with the French version of pesto. From the food and travel website,
How To Make Spring Chicken-Vegetable Soup with Pesto By Rachael
A mixed herb pesto adds bright, fresh flavor to Rach's chicken soup that's chock full of spring veggies like asparagus, peas + leeks.
Pesto White Bean Soup Recipe
This pesto white bean soup is made with just five ingredients, but it’s packed with flavor! It’s perfect for a satisfying plant-based meal!
Get the recipe: