Best French Soupe Au Pistou Recipes

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SOUPE AU PISTOU (FRENCH SUMMER VEGETABLE SOUP)



Soupe au pistou (French Summer Vegetable Soup) image

Soupe au Pistou is a classic French soup that makes the most of fresh summer vegetables and herbs. You'll want to enjoy that pistou by the spoonful!

Provided by Marie Asselin

Categories     Appetizer     Appetizers     Lunch     Main Course     Main dish     Soup

Number Of Ingredients 19

1 cup dry white navy beans,
2 bay leaves
3 tbsp extra-virgin olive oil
2 medium onions, peeled and diced, ( or 4 leeks, cleaned and sliced)
2 tsp fresh thyme leaves
2 medium carrots (6 oz/170 g), peeled and diced
2 medium zucchini (1 lb/450 g) diced
½ lb green beans, tips removed and cut crosswise into quarters
6 cloves of garlic, peeled and minced
1 tbsp fleur de sel, (or fine sea salt)
2 qt low-sodium vegetable stock, (or low sodium chicken stock)
1 cup fresh or frozen peas
1 cup short dry pasta, (such as orzo, vermicelli, elbows, or shells)
1 large clove of garlic, peeled
1 tsp fleur de sel, (or fine sea salt)
2 cups packed fresh basil leaves, chopped
1 small tomato, peeled, seeded, and diced
1 ½ oz finely grated Parmigiano-Reggiano cheese
¼ cup extra-virgin olive oil

Steps:

  • Soaking the Navy Beans (skip if using canned beans): Rinse and sort the beans. Soak the beans overnight covered in cold water. The next morning, drain the beans, rinse, and use as directed below.
  • Quick-Soak Method: Rinse and sort the beans. Transfer to a saucepan and cover with 2 inches (5 cm) water. Bring to a boil, and keep boiling for 1 minute. Turn the heat off, cover the saucepan, and let rest for 1 hour. Drain the beans, rinse, and use as directed below.
  • Cooking the Navy Beans: Transfer the soaked beans in a large saucepan. Add the bay leaves and add enough water to cover the beans with about 2 inches (5 cm) of water.
  • Bring to a boil over high heat, then lower the heat and simmer gently for 15 minutes. Remove the saucepan from the heat and set aside while you prepare the soup.
  • Make the Soupe au Pistou: In a Dutch oven or large stockpot, heat the olive oil. Add the onions or leeks and cook, stirring occasionally, until soft and translucent.
  • Add the thyme, diced carrots, zucchini, green beans, garlic, and salt. Season with pepper, and cook, stirring occasionally, for about 10 minutes, or until the vegetables start to soften. Add the vegetable stock and stir to combine. If using dried beans, add the cooked beans and their liquid. If using canned beans, add the drained and rinsed beans now. Next, add the peas and pasta or your choice. Bring the soup to a boil, then simmer for about 5 minutes, or until the pasta is cooked.
  • Make the Pistou: In a food processor, pulse the garlic with a generous pinch of salt until it is finely chopped. Add the basil, tomato, and parmesan cheese, and pulse again until the mixture is relatively smooth. Add the olive oil to blend everything together and emulsify the pistou. Taste, and season with more salt if desired.
  • SERVING: Ladle hot soup into bowls and add a generous spoonful of pistou to each serving. Keep extra pistou within reach because you'll likely want to add more to the soup as you go.
  • MAKE IT DAIRY-FREE & VEGAN: Make sure to use vegetable stock and replace the parmesan cheese with nutritional yeast, or omit it completely.
  • MAKE IT GLUTEN-FREE: Make sure to use a gluten-free variety of short pasta.

FRENCH SOUPE AU PISTOU



French Soupe Au Pistou image

Make and share this French Soupe Au Pistou recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 45m

Yield 24 cups

Number Of Ingredients 11

1 1/2 lbs green beans, in 1 inch pieces
2 medium yellow onions, chopped
2 large potatoes, peeled and diced
3 large ripe tomatoes, chopped
2 1/2 quarts chicken stock or 2 1/2 quarts vegetable stock
2 cups cooked large white beans (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid) or 2 cups chickpeas (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
1/2 cup vermicelli or 1/2 cup other thin noodles, broken into small pieces
1 cup fresh basil leaf, firmly packed
1/3 cup freshly grated parmesan cheese
1/3 cup extra virgin olive oil
2 teaspoons chopped fresh garlic

Steps:

  • In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
  • Bring to a boil, then simmer until beans and potatoes are crisp tender.
  • Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
  • Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
  • Stir this paste into the soup, bit by bit.
  • Adjust seasoning if necessary.
  • After the sauce has been added, the soup may be warmed, but not boiled.
  • Serve with hot or toasted slices of French bread.
  • To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
  • To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
  • For Vegetarian use vegetable broth and a vegetarian parmesan cheese.

SOUPE AU PISTOU FROM NICE



Soupe Au Pistou from Nice image

A simple and flavorful vegetable soup from The Soup Bible by Debra Mayhew. The combination of pesto and sundried tomato paste is an inspired touch.

Provided by echo echo

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

5 cups vegetable stock
1 zucchini, diced
1 small potato, diced
1 shallot, chopped
1 carrot, diced
1 (8 ounce) can chopped tomatoes
salt and pepper
1/2 cup thin green beans, cut in 1/2 inch lengths
1/2 cup frozen baby peas
1/2 cup pasta, small pasta shapes (for example, conchigliette, ditali or farfalline)
4 -6 tablespoons traditional basil-based pesto sauce (commercial or homemade)
1 tablespoon sun-dried tomato paste
grated parmesan cheese (optional)

Steps:

  • Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper.
  • Bring to a boil, cover, lower heat and simmer 20 minutes.
  • Add green beans through pasta and cook about 10 minutes longer until pasta is tender.
  • Adjust seasonings if necessary.
  • Whisk together pesto and sundried tomato paste.
  • Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each.
  • Pass around grated Parmesan to be sprinkled on soup, if desired.

Nutrition Facts : Calories 126, Fat 0.6, SaturatedFat 0.1, Sodium 56.1, Carbohydrate 26.6, Fiber 4.5, Sugar 5.3, Protein 5.1

PISTOU SOUP



Pistou Soup image

My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.

Provided by somaluna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 17

3 quarts vegetable broth
2 cups water
2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
4 zucchini, cut into small cubes
3 carrots, cut into bite size pieces
4 potatoes, cut into bite sized pieces
1 bunch basil, leaves picked from stems
10 cloves garlic, minced
3 tomatoes, chopped
½ cup olive oil
1 teaspoon salt
1 (15 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package spaghetti, broken into 2-inch pieces
½ cup shredded Gruyere cheese
½ cup grated Parmesan cheese

Steps:

  • Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
  • Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
  • Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU



Provencal Vegetable Soup: Soupe au Pistou image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

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.

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