Soupe au Pistou Recipe

Name: Soupe au Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup dry white beans (navy or Great Northern), washed; 2 garlic cloves, peeled; 3 tablespoons extra virgin olive oil; 1 bunch fresh basil, leaves only; 1 cup (4 ounces) freshly grated Gruyere or Parmesan cheese; 2 small red potatoes, with skins; 1 large carrot, peeled; 1 small onion; 1 small zucchini, with skin; 1 small yellow crookneck squash, with skin; 1 stalk of celery, peeled; 1 large tomato, peeled, and seeded; 1/4 pound green beans; 8 cups chicken stock or canned broth; Salt and freshly ground black pepper to taste

Servings: persons

1/3 cup dry white beans (navy or Great Northern), washed
2 garlic cloves, peeled
3 tablespoons extra virgin olive oil
1 bunch fresh basil, leaves only
1 cup (4 ounces) freshly grated Gruyere or Parmesan cheese
2 small red potatoes, with skins
1 large carrot, peeled
1 small onion
1 small zucchini, with skin
1 small yellow crookneck squash, with skin
1 stalk of celery, peeled
1 large tomato, peeled, and seeded
1/4 pound green beans
8 cups chicken stock or canned broth
Salt and freshly ground black pepper to taste

1
Place beans in a small saucepan and cover with a generous amount of water.
2
Bring to a boil and cook, covered, until beans are tender, about 1 hour.
3
Drain and reserve.
4
(To test a bean for doneness, choose a small one.
5
Smaller beans take longer to cook because of their dense centers.
6
The bean should taste creamy, rather than powdery, inside.)
7
Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender.
8
Gradually add remaining leaves until all are pureed.
9
Transfer to a small bowl, add grated cheese, and stir.
10
Set aside.Cut each vegetable into even 1/2-inch dice and set aside.
11
To avoid discoloration, reserve potatoes in a bowl of cold water.
12
Bring chicken stock to a boil in a large stockpot.
13
Add white beans, potatoes, carrot, and onion.
14
Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes.
15
Add remaining vegetables and bring back to a boil.
16
Reduce to a simmer and cook an additional 10 minutes, uncovered.
17
Season to taste.
18
Serve soup with a dollop of pesto in each bowl.

1166

kcal

Calories

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup dry white beans (navy or Great Northern), washed, 2 garlic cloves, peeled, 3 tablespoons extra virgin olive oil, 1 bunch fresh basil, leaves only, and more.

Yes, Soupe au Pistou falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soupe au Pistou

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