Best Pistou Of Seasonal Vegetables 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.

BAREFOOT CONTESSA'S PISTOU



Barefoot Contessa's Pistou image

This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.

Provided by Suzie-Q

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 5

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil

Steps:

  • Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
  • With the motor running, slowly pour the olive oil down the feed tube to make a paste.
  • Pack into a container, pour a film of olive oil on top, and close the lid.
  • Can also be whirled in a blender.

Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5

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.

PROVENCAL VEGETABLE SOUP WITH PISTOU



Provencal Vegetable Soup With Pistou image

Make and share this Provencal Vegetable Soup With Pistou recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 1h36m

Yield 8 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
1 onion, chopped
2 carrots, chopped
2 leeks, white and light green pars only, thinly sliced
2 garlic cloves, minced
1 stalk celery, chopped
1 teaspoon dried thyme
1 teaspoon salt
fresh ground black pepper
1 cup dry white wine
6 cups chicken stock or 6 cups vegetable stock
10 small new potatoes, quartered
1 (14 ounce) can navy beans, drained and rinsed
10 asparagus spears, trimmed and sliced
2 summer squash or 2 zucchini, chopped
2 cups chopped Baby Spinach
1 cup frozen peas, thawed
2 teaspoons fresh lemon juice

Steps:

  • In a big soup pot, heat oil over medium heat.
  • Add in onion; saute until softened, about 6 minutes.
  • Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
  • Add in wine and cook until reduced by half, about 5 minutes.
  • Add in stock and potatoes; bring to a boil.
  • Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
  • Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
  • Stir in lemon juice.
  • Taste and adjust seasoning with salt and pepper, if necessary.
  • Ladle into heated bowls and garnish each with a dollop of pistou.

Nutrition Facts : Calories 448, Fat 9.8, SaturatedFat 1.7, Cholesterol 5.4, Sodium 743.6, Carbohydrate 70.6, Fiber 13.6, Sugar 10.2, Protein 16.6

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