Does anyone know of a recipe for french pistou soup?

Question

We had one that a french au pair gave us, but have lost it !! It was lovely...you had to cook up the soup including flageot beans and other veg and pasta...then make a pesto from garlic etc...mix together was so filling and tasty!! Can anyone help..have done the usual searches but nothing !!

Answer 1

Uncork a bottle of country wine, pull up a chair on the terrace, and inhale the luscious fragrance from your French Vegetable Soup. It’s time to relax, as they know so well how to do in Provence, and be nourished by the earth’s sweet gifts.
INGREDIENTS

1/2 cup dried white (Navy) beans
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 small carrots, scrubbed and diced
2 small celery stalks, diced
1 medium zucchini or summer squash, diced
2 cups peeled, seeded, and chopped tomatoes
4 cups good-quality vegetable broth
3 cups water
1 cup French green beans, ends trimmed, cut diagonally into 1-inch pieces
3 cups loosely-packed, coarsely-chopped Swiss chard leaves
Salt and freshly-ground pepper, to taste
1 recipe Pistou (see below)

1. Soak the dried beans in enough water to cover for 3 hours, or overnight. Drain beans and place them in a medium saucepan with enough water to cover them by 2 inches. Bring to a boll, then reduce heat and simmer, uncovered, 40 minutes, until slightly tender. Drain and set beans aside.

2. Warm olive oil in a large soup pot over medium-low heat and add onion, carrots, celery, and squash. Cook, stirring once in awhile, for about 20 minutes, until vegetables are soft, then add tomatoes, broth, water, and cooked beans. Continue cooking, uncovered, for 30 minutes, then add green beans and simmer 15 more minutes. Add Swiss chard and cook until wilted, about 2 minutes more. Season to taste with salt and pepper.

3. Serve soup in individual bowls with a dollop of pistou on top of each serving. Serve immediately.

Serves 6.

Pistou

INGREDIENTS

2 bunches fresh basil
1/2 cup extra-virgin olive oil
2 large garlic cloves, peeled and sliced

1. Remove basil leaves from stems. Place leaves in food processor with garlic and half the oil, then pulse to process. Add remaining oil in a stream with the motor running and continue to process until smooth, scraping down the sides as needed.

Answer 2

Vegetable soup flavored with bacon and basil paste.
INGREDIENTS:
1 can (19-oz) cannellini beans, drained & rinsed
10 oz. package frozen lima beans
1/2 lb. green beans, strings removed, cut into 1-inch pieces
6 small potatoes, peeled & diced
5 onions, peeled & diced
5 carrots, peeled & diced
3 small turnips, peeeld & diced
3 zucchini, diced
2 oz. lean bacon, diced
1 leek, cleaned & coarsely chopped
1/2 head small cabbage,shredded
3 celery ribs, chopped
1 Tablespoon olive oil
10 cups water
2 bay leaves
pinch of sage
salt & freshly ground pepper
For the Pistou:
4 cloves garlic, peeled
2 cups fresh basil
1/3 to 1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt & freshly ground pepper
PREPARATION:
1. Heat the olive oil in a large pan. Add the onions and cook for 5 minutes, then add the bacon, potatoes, leeks, carrots, sage and as much of the other vegetables the pan can hold and sauté for 5-8 minutes.

2. Pour the 10 cups of water into a large stockpot and bring to a boil . Add the sautéed vegetables, along with the rest of the vegetables, bay leaves, salt and pepper. Simmer uncovered for at least 40 minutes.

3. Check the seasoning and continue cooking slowly for another 40-50 minutes or until all the vegetables are tender. Remove the bay leaves before serving.

4. For the pistou: Put the basil in a food processor bowl. Using a garlic press, press the garlic on top of the basil. Process until finely chopped.

5. With the machine running, slowly add the olive oil continuing until the mixture becomes pasty. Add the parmesan and process some more. Season with the salt and pepper.
To serve:
Ladle the soup into bowls and stir in a tablespoon of the pistou into each bowl. The extra pistou should be passed at the table so that more can be added if desired.

Answer 3

Soupe au Pistou (Provençal Vegetable Soup with Pistou)

2 cups dried white or flageolet beans, soaked overnight, then drained
10 cups water
2 leeks, quartered and sliced
2 carrots, quartered and sliced
2 stalks celery, with leaves, chopped
2 zucchini, cubed
3 potatoes, cubed
15 green beans, cut into small pieces
3 tomatoes (or 6 canned), peeled, seeded, and chopped
1/4 cup parsley, chopped
salt and pepper to taste
Pistou (recipe follows)
In a large soup pot, bring the soaked beans and fresh water to a boil. Add all the vegetables and herbs, bring to a second boil, then reduce the heat, cover the pot, and simmer for an hour. Meanwhile, make the pistou if you don't have any handy in the freezer.

Add the salt and pepper to the soup, stir well, and continue simmering uncovered for another 15-20 minutes.

When ready to serve, ladle the soup into big bowls. Pass the pistou — and extra Parmesan cheese, if you like — so people can load up the bowl with flavor that releases itself right under their noses.

Pistou
6 cloves garlic
4 Tablespoons tomato paste
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese
1/4 cup olive oil
3-4 Tablespoons fresh parsley, chopped
Press the garlic, then whisk the tomato paste, basil, cheese, oil, and parsley with it in a blender until it is a rich paste.

Serves 6 to 8.

Answer 4

PISTOU SOUP

Preparation
45 minutes

Cooking
2h30

Ingredients
For four persons
A hock of pork
A piece of rind (optional)
3 to 4l of water
250 g of fresh haricot beans
200 g of kidney beans
200 g of French beans
4 potatoes of medium size
3 zucchinis
3 tomatoes
100 g of spaghettis cut into pieces

for the pistou
5 cloves of garlic
a whole plant of basil
2 tomatoes
10 cl of olive oil
black pepper
50 g of grated Eidami cheese

Recipe
Put the hock and the rind in a large stewpan. Recover with 3 to 4 l of cold water, then salt.
Boil the hock and the rind, then skim them.
Boil them for 1 hour and a half. Remove the hard parts of the haricot beans, unshell the kidney beans and French beans.
Wash them. Peel and wash the potatoes and the zucchinis. Dip the tomatoes into boiling water for about 30 seconds. Remove the seeds and roughly mash them while removing the skin. Add all the beans, potatoes, whole zucchinis, the tomatoes and the pasta to the stewpan. Keep cooking on low fire for about 1 hour, stirring when necessary. Store.

PISTOU
Peel the cloves of garlic. Wash the basil. Put them on absorbent paper in order to drain them. Peel the tomatoes, remove their seeds then chop them thinly. Mash the basil and the garlic in a mortar, add salt.
Add the chopped tomatoes, the grated cheese, the olive oil and the pepper. The mixture must be thick. Put this preparation in a soup bowl and store it. Cook the zucchinis and the potatoes, remove them from the pan, mash them with a fork.
Remove the hock and cut it into small cubes. Replace all the ingredients into the stewpan, mix, and rectify the seasoning if necessary.

Answer 5

Soupe Au Pistou
3 quarts vegetable stock or water (12 cups)
1 (10 ounce) package frozen Italian cut green beans
1 cup cannellini beans (white kidney beans, canned or cooked)
1 (16 ounce) can red kidney beans
2 potatoes, cut into small chunks
4 carrots, sliced into rounds
4 (8 inch) zucchini, cut into chunks (unpeeled)
4 tomatoes, peeled, cored & chopped
1 cup spaghetti, broken into 4-inch pieces (uncooked)
2 tomatoes (insides only)
3/4-1 cup olive oil
6 garlic cloves, crushed
1 teaspoon dried basil or 1 tablespoon fresh basil
3/4 cup swiss cheese, grated (hard & sharp swiss if available)

In a heavy pot, bring water or stock to a boil; add beans, potatoes, carrots, squash, and tomatoes, and let simmer until vegetables are crisp-tender (45 minutes).
Add spaghetti and simmer until tender (30 minutes).
Blend remaining ingredients, except for cheese, in a blender or food processor and add mixture to soup.
Bring to a boil; then let boil for 15 minutes.
Garnish with grated cheese and serve with bread.

Answer 6

FRENCH PISTOU RECIPE

3 quarts vegetable stock or water (12 cups)
1 (10 ounce) package frozen Italian cut green beans
1 cup cannellini beans (white kidney beans, canned or cooked)
1 (16 ounce) can red kidney beans
2 potatoes, cut into small chunks
4 carrots, sliced into rounds
4 (8 inch) zucchini, cut into chunks (unpeeled)
4 tomatoes, peeled, cored & chopped
1 cup spaghetti, broken into 4-inch pieces (uncooked)
2 tomatoes (insides only)
3/4-1 cup olive oil
6 garlic cloves, crushed
1 teaspoon dried basil or 1 tablespoon fresh basil
3/4 cup swiss cheese, grated (hard & sharp swiss if available)


In a heavy pot, bring water or stock to a boil; add beans, potatoes, carrots, squash, and tomatoes, and let simmer until vegetables are crisp-tender (45 minutes).
Add spaghetti and simmer until tender (30 minutes).
Blend remaining ingredients, except for cheese, in a blender or food processor and add mixture to soup.
Bring to a boil; then let boil for 15 minutes.
Garnish with grated cheese and serve with bread.

Answer 7

INGREDIENTS

1/2 cup dried white (Navy) beans
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 small carrots, scrubbed and diced
2 small celery stalks, diced
1 medium zucchini or summer squash, diced
2 cups peeled, seeded, and chopped tomatoes
4 cups good-quality vegetable broth
3 cups water
1 cup French green beans, ends trimmed, cut diagonally into 1-inch pieces
3 cups loosely-packed, coarsely-chopped Swiss chard leaves
Salt and freshly-ground pepper, to taste
1 recipe Pistou (see below)

1. Soak the dried beans in enough water to cover for 3 hours, or overnight. Drain beans and place them in a medium saucepan with enough water to cover them by 2 inches. Bring to a boll, then reduce heat and simmer, uncovered, 40 minutes, until slightly tender. Drain and set beans aside.

2. Warm olive oil in a large soup pot over medium-low heat and add onion, carrots, celery, and squash. Cook, stirring once in awhile, for about 20 minutes, until vegetables are soft, then add tomatoes, broth, water, and cooked beans. Continue cooking, uncovered, for 30 minutes, then add green beans and simmer 15 more minutes. Add Swiss chard and cook until wilted, about 2 minutes more. Season to taste with salt and pepper.

3. Serve soup in individual bowls with a dollop of pistou on top of each serving. Serve immediately.

Serves 6.

Pistou

INGREDIENTS

2 bunches fresh basil
1/2 cup extra-virgin olive oil
2 large garlic cloves, peeled and sliced

1. Remove basil leaves from stems. Place leaves in food processor with garlic and half the oil, then pulse to process. Add remaining oil in a stream with the motor running and continue to process until smooth, scraping down the sides as needed.

Answer 8

the restraunt i work in in newcastle we have it on sunday lunch menu this week!! this how im making it.....
ingrediants.
(serves 8)

2 courgette, diced
2 small potato, diced
2 shallot, chopped
2 carrot, diced
450g tomatoes
2.4 fresh vegetable stock
100g french beans (green beans) cut into 1cm lengths
100g petit pois
100g pasta shapes
75 ml pesto
30 ml sunblush tomatoe puree
salt and ground black pepper
grated parmesan to garnish

1. place courgette, potato, shallot, carrot and tomatoes in large pan. add the veg stock and season. bring to boil, simmer for 20min.

2. add french beans, petit pois and pasta. cook for 10 min, until pasta is tender.

3. taste, adjust seasoning to taste.

4. mix pesto and sunblush puree, stir in a spoonful to serve with a sprinkle of parmesan.

Answer 9

Try The Victory Garden Cookbook by Marian Morash

Answer 10

If you can not read this, post again mentioning Pistou and I will translate it for you:
Ingrédients:
6 tomates -
4 oignons -
100 grammes de haricots princesses bien tendres -
100 grammes de haricots verts -
200 grammes de jeunes carottes -
2 pommes de terre.
Pour parfumer:
2 cubes de bouillon de volaille -
3 gousses d'ail -
2 brins de basilic -
huile d'olive -
sel et poivre.
Préparer les légumes, pelez-les et coupez les en petits morceaux ou en lamelles fines. Faites les légèrement revenir dans de l'huile d'olive.
Versez 2 litres d'eau , salez, et faites bouillir 20 minutes.
Ajouter l'ail pressé.
Hachez finement les branches de basilic et mélangez avec de l'huile d'olive.
Une fois le potage cuit, retirez le du feu et mélanger en remuant vivement le basilic dans le bouillon bien chaud.