Soupe Au Pistou Crock Pot Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUPE AU PISTOU



Soupe au Pistou image

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

1 1/2 cups white beans, soaked for six hours in 6 cups water and drained
2 quarts water
1 large onion, chopped
4 large garlic cloves, minced or pressed
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
Salt to taste
1 tablespoon extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
2 cups shredded savoy or green cabbage
2 large carrots, diced
2 celery stalks, diced
1 medium-size zucchini, scrubbed and diced
2 medium-size turnips, peeled and diced
1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside
1/2 cup soup pasta, such as macaroni or small shells
Freshly ground pepper
2 large garlic cloves, halved, green shoots removed
Salt to taste
2 cups, tightly packed, fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground pepper
1/2 cup freshly grated Parmesan for sprinkling

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.

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.

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



Provencal Vegetable Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Steps:

  • Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
  • To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
  • Pistou:
  • 4 large garlic cloves
  • 1/4 cup tomato paste
  • 24 large basil leaves
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup good olive oil
  • 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.
  • Yield: 1 cup

SOUPE AU PISTOU (PROVENCAL VEGETABLE SOUP WITH PESTO)



Soupe Au Pistou (Provencal Vegetable Soup With Pesto) image

Make and share this Soupe Au Pistou (Provencal Vegetable Soup With Pesto) recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

4 medium carrots, peeled and chopped
3 medium boiling potatoes, peeled and chopped (Yukon Gold)
2 medium onions, chopped
1 1/2 cups chopped canned tomatoes
2 medium zucchini, chopped
8 cups water
salt
fresh ground pepper
2 cups cooked cannellini beans (drained canned are ok)
1 cup small shell pasta (ditalini or elbows)
1 1/2 cups fresh basil leaves, washed and well dried
1 cup fresh flat leaf parsley, washed and well dried
3 garlic cloves, peeled
coarse sea salt or kosher salt
1/3 cup extra-virgin olive oil

Steps:

  • Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
  • Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
  • Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
  • Cover and cook on LOW for 8 hours, or until the vegetables are tender.
  • Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
  • Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.

Nutrition Facts : Calories 266.4, Fat 10, SaturatedFat 1.5, Sodium 294.6, Carbohydrate 38.1, Fiber 7.3, Sugar 6.9, Protein 7.9

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.

More about "soupe au pistou crock pot recipes"

FRENCH VEGETABLE SOUP WITH PESTO - SIDEWALK SHOES
Dec 22, 2018 Place the water, onion, leeks, tomatoes and their juice, carrots, acorn squash, and potatoes in the slow cooker. Tie the fresh herbs and …
From sidewalkshoes.com
  • Place the water, onion, leeks, tomatoes and their juice, carrots, acorn squash, and potatoes in the slow cooker. Tie the fresh herbs and parsley together with kitchen twine to make a bouquet garni. Add the bouquet garni and beans to the cooker. Cover and cook on low for about 6 hours.
  • While it's cooking, make the pesto. Add the garlic to a food processor and chop until fine. Add the basil and Parmesan cheese. While the motor is running, slowly add the olive oil and then the creme fraiche. Process until smooth and then store in the fridge until ready.
  • When the vegetables are tender, add the celery, celery leaves, green beans, zucchini, and cabbage to the slow cooker. Cover and cook for an additional hour.
  • Make the croutons by heating the oil in a large skillet over medium-high heat. Swirl the oil around to make sure it covers the bottom of the pan. Chop the bread into bite size pieces and add to skillet. Toast tossing the cubes, until well browned. Remove and let rest on a paper towel.


SOUPE AU PISTOU - HEALTHY SEASONAL RECIPES

From healthyseasonalrecipes.com
Reviews 12
Calories 473 per serving
Category Soup


PISTOU SOUP | VEGETABLE RECIPES - JAMIE OLIVER
Heat the olive oil in a large saucepan over a medium heat and sauté the onion, garlic and leek for 5 minutes. Add the other chopped ingredients, the bay, green beans and chopped tomatoes. Drain and add the beans. Cover with water, …
From jamieoliver.com


SOUPE AU PISTOU RECIPE - QUICK FROM SCRATCH HERBS & SPICES
Nov 30, 2015 6 tablespoons olive oil. 1 large onion, chopped. 2 carrots, chopped. 1 zucchini (about 1/2 pound), quartered lengthwise, cut crosswise into thin slices
From foodandwine.com


SOUPE AU PISTOU CROCK POT RECIPES
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
From tfrecipes.com


SOUPE AU PISTOU RECIPE - SOUTHERN LIVING
Mar 4, 2024 Directions. Prepare the Pistou: Pulse tomato, basil, parsley, and garlic in a food processor until chopped, about 5 pulses, stopping to scrape down sides as needed. With …
From southernliving.com


JULIA CHILD’S SOUPE AU PISTOU (PESTO SOUP) - LADY DOCS …
Jan 28, 2020 To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add …
From ladydocscornercafe.com


THERE'S A HIPPY IN THE KITCHEN: CROCK POT SOUP AU PISTOU - BLOGGER
Oct 16, 2013 2 Tbs fresh thyme. 2 TBS chopped Fresh Basil leaves. salt and pepper to taste. Pesto and Parmesan Cheese for garnish. Pesto recipe is on my blog. Saute onion in olive oil …
From hippyinthekitchen.blogspot.com


SOUPE AU PISTOU (PROVENçAL VEGETABLE SOUP) - WELL …
Mar 29, 2024 Add 2 tsp Kosher salt, then allow the beans to soak overnight, or at least 12 hours. Drain. Cook the soup. Place diced carrots, celery, fennel, onion, leek, haricots verts, zucchini, and potato in a large soup pot. Add the drained …
From wellseasonedstudio.com


SOUPE AU PISTOU CROCK POT RECIPE - RECIPEZAZZ.COM
Game/Sports Day (5699) New Years (2256) Potluck (4614)
From recipezazz.com


SOUPE AU PISTOU - PINCH AND SWIRL
Oct 12, 2023 For the Soup. Heat olive oil in a large soup pot over medium heat; add leeks and cook and stir until tender and translucent, 3 to 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add carrots, potatoes, …
From pinchandswirl.com


SOUPE AU PISTOU CROCK POT – RECIPE WISE
Recipes; Categories. Appetizer; Beverage; Bread; Breakfast/Brunch; Dessert; Main; Salad; Soup; Seafood; Side; Browse All Categories; Blog; Events; Soupe Au Pistou Crock Pot. May 09, …
From recipewise.net


BEST SOUPE AU PISTOU RECIPE - HOW TO MAKE VEGETABLE …
Oct 12, 2022 Directions. Place the soaked beans, all of the vegetables, the chili flakes, and 2 teaspoons of salt into a large soup pot. Cover with cold water, then add 2 additional cups of water.
From food52.com


Related Search