PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
- Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
- Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
- Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
- Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
- When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
- Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.
PURéED WHITE BEAN SOUP WITH PISTOU
White beans and pesto or pistou (pesto without the pine nuts) always make a nice marriage. Thin the pistou with a little extra olive oil so that you can drizzle it over the rich-tasting purée.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 2h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the onion, garlic, drained beans, bay leaf, sage and 2 1/2 quarts water in a large, heavy soup pot or Dutch oven and bring to a boil. Add salt to taste, reduce the heat to low, cover and simmer 2 hours, until the beans are very tender and the broth is fragrant. Remove the bay leaf and sage sprig.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Thin out as desired with water or milk.
- Ladle the soup into bowls. Stir the pistou, and if it is very stiff, thin out with a little olive oil so that you can drizzle it into each bowl and it won't just fall in as a clump. Put about 2 teaspoons on each bowl, add a few garlic croutons if desired, and serve. Diners should stir the pistou into the soup for the best flavor.
WHITE BEANS AU PISTOU
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
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
SOUPE AU PISTOU
Perhaps Provence's answer to minestrone, this seasonal vegetable soup - enriched with a simplified basil pesto (no pine nuts) - was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers' market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.
Provided by Martha Rose Shulman
Categories dinner, editors' pick, soups and stews, main course
Time 2h30m
Yield Serves: Six to eight
Number Of Ingredients 24
Steps:
- Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
- Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
- While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
- To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
- Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.
THE MINIMALIST'S SOUPE AU PISTOU
One of my favorite dishes to make with fresh basil is soupe au pistou, the Provençal creation that combines legumes, vegetables and a strong but pared-down version of pesto (no more than basil, garlic and oil) to produce a gutsy, hearty soup. Though most traditionally done in late summer - you want good, ripe tomatoes for this, and preferably fresh beans, like cranberry - I make a pot of this as soon as the basil hits the market. Sometimes I make it in winter, just to remind myself that summer's coming. The recipe is a series of suggestions and it is eminently flexible. The zucchini and tomatoes, though not absolutely essential, are Provençal classics, but you can use whatever vegetables you can find as long as you finish the thing with basil.
Provided by Mark Bittman
Categories pastas, project, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put beans, onion, carrots, celery and potatoes in a large saucepan with water to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 30 to 60 minutes (dried beans will take longer to cook than fresh), adding a little more water if necessary. When beans are just about tender, add zucchini and tomatoes and simmer for another 20 minutes or so.
- Meanwhile, combine garlic, basil and olive oil in a food processor (or a mortar and pestle) until pasty; use a little more oil if necessary. Season with salt and pepper.
- About 10 minutes before serving, add pasta to soup and cook until tender but not mushy; season again. Serve soup, passing pistou and Parmesan at the table.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 16 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 1107 milligrams, Sugar 9 grams
EASY VEGAN WHITE BEAN AU PISTOU
This is adapted from a recipe in The Dinner Doctor. It's good for colds. Although it's hot, it's intended to be a summer food, making use of fresh summer squash.
Provided by Samsara
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Place the olive oil in a 4 qt saucepan over medium-high heat. Saute the onions, garlic, and squash for approximately 4 minutes.
- Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. Boil, then lower heat and simmer while covered for 15 minutes.
- Stir in the pesto and pasta. Continue to simmer for about another 5 minutes, until pasta is ready.
- Season with black pepper to taste. Salt probably won't be necessary, as canned vegetables tend to have enough sodium added.
Nutrition Facts : Calories 803.2, Fat 10, SaturatedFat 1.4, Sodium 984.5, Carbohydrate 147.3, Fiber 29.7, Sugar 10.9, Protein 33.4
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