Pistou soup
Pistou Soup is a staple of Provençal cuisine. It is a convivial summer soup that is usually enjoyed with family or friends! Soupe Au Pistou is a traditional Southern French soup usually made with summer fresh veggies like zucchini, tomatoes and green beans that are simmered with slowly simmered white beans and potatoes and usually pasta. Soupe Au Pistou is sort of like the French cousin to Minestrone soup with a dollop of pesto on top.
Ingredients
4 tablespoons olive oil3 medium potatoes2 large peeled tomatoes18oz - 500g baby green beans1 x 14oz - 400g can of cannellini beans (drained)1 x 14oz - 400g can of borlotti beans (drained)7oz - 200g small macaroni or pasta shells1 cup - 60g Grated Parmesan cheese 2.2 quarts - 2 liters of water
Steps
Snap off tails and tip any dry ends of each bean. Cut up the green beans in small dice. Peel and dice the potatoes. Peel and dice the tomatoes. Add cut vegetables to a soup pot, cover with water, season with salt and pepper and leave to gently simmer for 30 minutes. (hint: make the pesto while the soup is cooking). For the pesto, in a mortar and pestle of small food processor, add the basil leaves with a little salt, peeled garlic cloves and crush into a paste. Mix in 4 tbsp of olive oil and mix into a paste. To the soup, add the cooked (drained) cannellini beans and the borlotti beans. Add the dry pasta. Cook until pasta is al dente. Approx. 10-15 minutes. Check for seasoning, add more salt if required. Turn off the heat, and mix in the soup, all the pesto. Serve with some grated cheese directly in the centre of the plate. You can also drizzle a little olive oil and plucked small basil leaves.
Pistou Soup is a staple of Provençal cuisine. It is a convivial summer soup that is usually enjoyed with family or friends! Soupe Au Pistou is a traditional Southern French soup usually made with summer fresh veggies like zucchini, tomatoes and green beans that are simmered with slowly simmered white beans and potatoes and usually pasta. Soupe Au Pistou is sort of like the French cousin to Minestrone soup with a dollop of pesto on top.
Ingredients
4 tablespoons olive oil
3 medium potatoes
2 large peeled tomatoes
18oz - 500g baby green beans
1 x 14oz - 400g can of cannellini beans (drained)
1 x 14oz - 400g can of borlotti beans (drained)
7oz - 200g small macaroni or pasta shells
1 cup - 60g Grated Parmesan cheese
2.2 quarts - 2 liters of water
Steps
Snap off tails and tip any dry ends of each bean. Cut up the green beans in small dice. Peel and dice the potatoes. Peel and dice the tomatoes. Add cut vegetables to a soup pot, cover with water, season with salt and pepper and leave to gently simmer for 30 minutes. (hint: make the pesto while the soup is cooking). For the pesto, in a mortar and pestle of small food processor, add the basil leaves with a little salt, peeled garlic cloves and crush into a paste. Mix in 4 tbsp of olive oil and mix into a paste. To the soup, add the cooked (drained) cannellini beans and the borlotti beans. Add the dry pasta. Cook until pasta is al dente. Approx. 10-15 minutes. Check for seasoning, add more salt if required. Turn off the heat, and mix in the soup, all the pesto. Serve with some grated cheese directly in the centre of the plate. You can also drizzle a little olive oil and plucked small basil leaves.
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