Soupe au pistou
Ingrédients pour 6/8 personnes :
- 250g de haricots verts
- 250g de haricots plats
- 250g de haricots blancs
(ici ils sont en bocaux , je n'en ai
pas trouvé de frais)
- 4 pommes de terre
- 3 courgettes moyennes
- 2 carottes
- 2 tomates
- Un oignon
- 3 belles gousses d'ail
- 100g de pâtes
(spaghetti ou coquillettes)
- Un beau bouquet de basilic
- De l'huile d'olives
- Du sel et du poivre
Recette : soupe au pistou
C’est grâce au soleil de la Côte d’Azur que la cuisine niçoise est si savoureuse. D’ailleurs, c’est une soupe au pistou qu’on vous propose pour ouvrir votre appétit. Sortez alors une planche à découper, une marmite, des légumes printaniers, du basilic.
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You Must Try This Provencal Vegetable Soup - Soupe au Pistou
You must try this French vegetable, bean, and pasta soup from the South. It is incredible. No other dish better defines Provence than soupe au pistou, the famous vegetable, bean, and pasta soup. Within a bowl you will discover the edible history of the ‘arrière-pays’, or hinterlands of Provence. A region where thrifty farmers have long tended their fields, growing some of France’s most amazing vegetables and fruits. It is a soup born out of austerity and frugality; making the best use of what is in season and what is on hand.
This version is based on what my maman taught me, though she may roll her eyes at the very thought of canned beans and canned San Marzano tomatoes. I find them to be worthy substitutes with little loss in terms of quality and/or flavor.
Click here for the full recipe:
Soupe au Pistou: Vegetable Soup with Basil & White Beans Recipe Demo
An elegant, nourishing vegetable soup that freezes well. Recipe details and extra notes at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Soupe au Pistou - Provencal Vegetable Soup with Basil
4 oz dried white beans (soaked overnight, drained)
6 cups water
(or 1 can of white beans)
2 quarts chicken stock
2 carrots, diced
1 lb tomatoes, peeled, cored, seeded, and chopped
1 onion, chopped
1 leek, tender parts only, diced
bouquet garni: 1 bay leaf, 1 thyme sprig, 1.5 parsley stems
salt and freshly ground pepper
4 oz green beans, trimmed, cut into 1/2 inch lengths
2 small zucchini, diced
pistou:
1.5 garlic cloves
1 cup packed basil leaves
freshly ground pepper and salt
1 cup freshly grated parmesan cheese
1/2 cup olive oil
Put the beans in a pot with the water. Bring to a boil and simmer for 1 hour or until tender, then drain.
Put the beans, carrots, onions, leeks, and tomatoes in a stock pot and add chicken stock. Add a bay leaf, thyme sprigs, parsley, salt and pepper.
Bring it all to a boil, then reduce to a simmer for 30 minutes.
Add the green beans and zucchini and cook for 10 minutes. Discard the bouquet garni. Taste for seasoning.
For the pistou: Pound the garlic, basil, and salt in a large mortar. Work in some of the parmesan until the mixture is a stiff paste, then add the oil little by little, adding more parmesan until the mixture is barely fluid. Alternatively, you can use a food processor.
Ladle the hot soup into hot bowls with pistou on top or pass pistou separately.
This soup is pretty blah without the basil, so you can’t miss this!
A food processor is significantly better, but I’m gonna try with just a spoon for those of you who may not have a food processor.
Making a Vegan Pistou Soup with Chef Raymond Blanc | Le Chameau X Le Manoir Aux Quat'saisons
Chef Raymond Blanc talks us through his vegan pistou soup recipe using the freshly picked ingredients from the gardens at Le Manoir
Created by celebrated chef Raymond Blanc OBE, Le Manoir aux Quat'Saisons is one of the country's most cherished manor house hotels. We received two Michelin stars in 1984, the first year of our opening, and, remarkably, have held them ever since.
Surrounded by lawns, flower borders and orchards, our setting is postcard-perfect. But beyond the eye-catching displays are vegetable and herb gardens that provide the kitchen—and the acclaimed Raymond Blanc Cookery School—with ultra-fresh, organic produce. They guarantee our restaurant remains at the cutting edge of culinary excellence.
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