Recipe by somaluna
"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."
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fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
zucchini, cut into small cubes
carrots, cut into bite size pieces
potatoes, cut into bite sized pieces
basil, leaves picked from stems
1 (15 ounce) can
kidney beans, drained and rinsed
1 (15.5 ounce) can
white beans, drained and rinsed
1 (14.5 ounce) can
1 (8 ounce) package
spaghetti, broken into 2-inch pieces
shredded Gruyere cheese
grated Parmesan cheese
A great, hearty, healthy & low-fat soup for a chilly Fall night. Definitely add the zucchini and green beans (I added sliced baby portobello mushrooms also) toward the END of cooking time, not at the beginning, or they'll be mush. I used tiny elbow macaroni instead of broken spaghetti, and cooked it separately before adding to the pot. The tomato-basil pistou definitely makes this soup (and sidenote: try dunking some bread in the pistou before you add it all to the soup...mmm!). On it's own, it's just an ordinary (bit bland) veggie/bean soup but the pistou gives it a great flavour punch. Served with some shavings of a good parm reggiano, crusty bread, and a decent chardonnay, this is a very warming and satisfying meal. Looking forward to taking leftovers for lunch at work this week! (makes a big pot)
After spending quite some time cubing veggies, I found them to be mushy after the 45 min simmering time....and I even simmered on low, not med-low as the recipe suggested. It just stunk that I had mush before even reaching steps 2 and 3. I hope the end result is tasty enough for me to want to try again, only this time with my alterations such as adding the zucchini after the green beans, potatoes, and carrots.
Very yummy with a few changes. Simmer veggies minus the zucchini on low for 30 min. Add zucchini when you add the noodles. I also added swiss chard because I had it and used wheat spiral noodles again because that is what I had. Also added browned ground turkey. Important thing with soup is to use a good quality stock. My 6 yr old who every evening looks at dinner and says, "YUCKY" ate a good size bowl of this and enjoyed it. I like to cook things from all over the world and my kids and I look up on the globe where the recipe is from. Thanks for a yummy french recipe.
Wonderful recipe! Though, I made pesto instead of pistou because I had pinenuts on hand. It's a very good idea to add the softer veggies at the end to prevent them from being over cooked. I sliced and toasted French bread and topped with extra pesto and cheese. Super yummy!
This is an absolutely fabulous soup. The garlic in the basil pistou adds a real kick, almost like chilli. You can also change the vegetables to what you have in the fridge and I omitted the pasta and potatoes (husband is on a low carb diet). I added turnip, broad beans and only added one can of white beans (all I had). Filling as a meal (2 bowls) or a great first course. Serve with fresh crusty bread...yum.
My family loves this soup! It has become our new fall favorite. I make it with or without adding pasta. It is also good over brown rice.
This soup has great flavor. I too used chicken broth because it's what I had on hand and added the zucchini with the pasta. I only had the parm. cheese so I didnt use the other...Still good! I wonder if the olive oil could have been less...I think probably so if you want it to be even healthier. Overall this is a good one!
Very nice, not enough flavor though.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 141
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