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.
SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)
The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.
Provided by Tejal Rao
Categories soups and stews, main course
Time 45m
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
- Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
- Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
- Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams
SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY
Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
- Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
- Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
- Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
- Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams
More about "summer vegetable soup with parsley pesto recipes"
SUMMER VEGETABLE SOUP RECIPE - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (1)Total Time 35 minsCategory Soup And StewCalories 602 per serving
- Add the leeks, onion, fennel and carrot and cook until the vegetables soften, about 5 minutes, stirring frequently so they don't brown.
- Stir in the garlic and cook until fragrant, about 30 seconds. Add the cannellini beans, 6 cups water and 2 teaspoons salt. Bring to a simmer, then adjust the heat to low and continue to simmer for 15 minutes, with the pot partially covered.
- Meanwhile, cook the pasta in a separate pot of salted boiling water until al dente. Drain and reserve.
SUMMER VEGETABLE SOUP WITH PESTO – SLOW COOKER OR …
From sugardishme.com
5/5 (1)Total Time 6 hrs 10 minsCategory Soups/Stews/ChiliCalories 199 per serving
- Add the potatoes, carrots, onions, peppers, zucchini, green beans, tomatoes, Italian seasoning, salt, pepper, and broth to the crock pot.
- Add the cannellini beans, corn, and pasta. Re-cover and continue cooking for an additional 30 minutes, until the pasta is tender.
- To serve, stir the soup, ladle into bowls, add a tablespoon of the pesto on top of each bowl of soup.
GREEN SUMMER SOUP WITH PARSLEY AND ALMOND PESTO
From tinandthyme.uk
Ratings 2Category Lunch, Main Course, SupperCuisine ItalianTotal Time 40 mins
SUMMER VEGETABLE SOUP WITH PESTO - AGGIE'S KITCHEN
From aggieskitchen.com
Estimated Reading Time 4 mins
SUMMER GARDEN VEGETABLE SOUP - PALEO GRUBS
From paleogrubs.com
VEGETABLE MINESTRONE WITH PARSLEY PISTOU - COLEY COOKS
From coleycooks.com
BEST VEGETABLE SOUP RECIPES - FOOD & WINE
From foodandwine.com
BEST SOUPE AU PISTOU RECIPE - HOW TO MAKE VEGETABLE PISTOU …
From food52.com
LEMONY PESTO CHICKEN NOODLE SOUP. - HALF BAKED …
From halfbakedharvest.com
PROVENCAL VEGETABLE SOUP WITH PISTOU - GIRL AND THE …
From girlandthekitchen.com
SUMMER VEGETABLE SOUP WITH BASIL PESTO | COOK FOR …
From cookforyourlife.org
SUMMER VEGETABLE SOUP WITH PESTO • KATH EATS
From katheats.com
SUMMER VEGETABLE SOUP - THE SEASONED MOM
From theseasonedmom.com
VEGETABLE SOUP WITH BASIL PESTO RECIPE - SOUTHERN LIVING
From southernliving.com
SUMMER VEGETABLE STEW WITH PARSLEY PISTOU RECIPE
From vegetariantimes.com
SUMMER VEGETABLE STEW WITH PARSLEY PESTO RECIPE
From deliciousmagazine.co.uk
PARSLEY PESTO RECIPE - SOUPADDICT
From soupaddict.com
VEGETABLE SOUP WITH PESTO - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
SUMMER VEGETABLE SOUP WITH CARROT TOP-PUMPKIN SEED PISTOU
From foodandwine.com
SUMMER VEGETABLE SOUP WITH PESTO RECIPE | RECIPES.NET
From recipes.net
GREEN PESTO VEGETABLE SOUP | WELL AND FULL
From wellandfull.com
You'll also love