Saucepan@saucepan · Shared this recipeFollowFrench · sauceSoupe Au PistouA classic French vegetable soup with navy beans, pasta, and a basil-tomato pistou topping.total2 hrprep30 mincook1 hr 30 minservings10Original recipe on foodnouveau.comKeep this recipeAdd a copy of Soupe Au Pistou to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings1 cup dry white navy beans2 bay leaves3 tbsp extra-virgin olive oil2 medium onions, or 4 leeks, cleaned and sliced, peeled and diced,2 tsp fresh thyme leaves2 medium carrots, 6 oz/170 g, peeled and diced2 medium zucchini diced, 1 lb/450 g0.5 lb green beans, tips removed and cut crosswise into quarters6 clove garlic, peeled and minced1 tbsp fleur de sel, or fine sea salt2 qt low-sodium vegetable stock, or low sodium chicken stock1 cup fresh or frozen peas1 cup short dry pasta, such as orzo, vermicelli, elbows, or shells1 large clove of garlic, peeled1 tsp fleur de sel, or fine sea salt2 cup packed fresh basil leaves, chopped1 small tomato, peeled, seeded, and diced1.5 oz finely grated Parmigiano-Reggiano cheese0.25 cup extra-virgin olive oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse and sort the beans. Soak the beans overnight covered in cold water. The next morning, drain the beans, rinse, and use as directed below.2Step 2: Rinse and sort the beans. Transfer to a saucepan and cover with 2 inches (5 cm) water. Bring to a boil, and keep boiling for 1 minute. Turn the heat off, cover the saucepan, and let rest for 1 hour. Drain the beans, rinse, and use as directed below.3Step 3: Transfer the soaked beans in a large saucepan. Add the bay leaves and add enough water to cover the beans with about 2 inches (5 cm) of water.4Step 4: Bring to a boil over high heat, then lower the heat and simmer gently for 15 minutes. Remove the saucepan from the heat and set aside while you prepare the soup.5Step 5: In a Dutch oven or large stockpot, heat the olive oil. Add the onions or leeks and cook, stirring occasionally, until soft and translucent.6Step 6: Add the thyme, diced carrots, zucchini, green beans, garlic, and salt. Season with pepper, and cook, stirring occasionally, for about 10 minutes, or until the vegetables start to soften. Add the vegetable stock and stir to combine. If using dried beans, add the cooked beans and their liquid. If using canned beans, add the drained and rinsed beans now. Next, add the peas and pasta or your choice. Bring the soup to a boil, then simmer for about 5 minutes, or until the pasta is cooked.7Step 7: In a food processor, pulse the garlic with a generous pinch of salt until it is finely chopped. Add the basil, tomato, and parmesan cheese, and pulse again until the mixture is relatively smooth. Add the olive oil to blend everything together and emulsify the pistou. Taste, and season with more salt if desired.8Step 8: Ladle hot soup into bowls and add a generous spoonful of pistou to each serving. Keep extra pistou within reach because you’ll likely want to add more to the soup as you go.9Step 9: Make sure to use vegetable stock and replace the parmesan cheese with nutritional yeast, or omit it completely.10Step 10: Make sure to use a gluten-free variety of short pasta.getsaucepan.com/r/2b32d589-2710-4bf3-ae8a-3b927f057ff6 · Original: https://foodnouveau.com/soupe-au-pistou/
