B K Witch's Soupe Provencal Au Pistou
- Ready In:
- 1hr 20mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 4 large carrots (chopped)
- 2 medium yellow onions (chopped)
- 4 celery ribs (chopped)
- 226.79 g fresh green beans (snapped into 1/2-inch pieces)
- 2 zucchini (halved lengthwise, then sliced thinly crosswise)
- 236.59 ml fresh mushrooms (sliced)
- 9.85 ml salt (divided in half)
- 2.46 ml fresh ground black pepper
- 453.59 g yellow potato (peeled and diced into 1/2 dice)
- 425.24 g can diced tomatoes (undrained)
- 85.04 g tomato paste
- 946.0 ml chicken stock
- 2.46 ml onion powder
- 2.46 ml garlic powder
- 709.77 ml water
- 236.59 ml frozen baby peas
- 425.24 g can cannellini beans (drained)
- 118.29 ml shell pasta (the tiny ones)
-
Pistou Ingredients
- 3 garlic cloves
- 2 sun-dried tomatoes (oil packed)
- 236.59 ml fresh basil leaf
- 1.23 ml salt
- 44.37 ml olive oil
directions
- In a large soup pot, heat 2 tablespoons olive oil over med-low heat.
- Add the carrots, onion and celery; sauté for 6 minutes.
- Add the green beans, zucchini, the mushrooms, 1 tsp of the salt, and the black pepper.
- Cook, stirring often, about 6 more minutes.
- Add the potatoes, tomatoes, tomato paste, the chicken stock, the onion powder, the garlic powder, and the 3 cups water.
- Bring just to a boil.
- Reduce the heat and simmer for 15 minutes.
- Add the green peas, the cannellini beans, the pasta, and the second 1 tsp of salt.
- Continue simmering for 10 minutes longer, until the pasta, and all vegetables are tender.
- Turn heat to low.
-
To make the pistou:
- Put the basil, sun-dried tomatoes, garlic, and 1/4 tsp of salt into a food processor or a blender.
- Purée, as you slowly drizzle in the 3 tablespoons of olive oil.
- Stir 1/4 cup of the pistou into the soup.
- Serve the hot soup in soup bowls with a teaspoonful of the pistou topping the center of each bowl.
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RECIPE SUBMITTED BY
Recently moved to New Mexico from South-East Texas. What can I say, I LOVE to cook! My screen name came from my husband Bert. He calls me his Kitchen Witch, because he says that I "make magic" in the kitchen.Bert works in Emergency Medicine in a local E.R.(That's what brought us here to New Mexico.) He has worked Emergency for about 27 years now, and I call him my "working class hero".(In reference to the John Lennon song.) I have 5 awesome children, 2 step-sons, 2 sons, and a daughter, who because she is the youngest and the only girl, thinks she is a princess.(oh no, she's not spoiled!) I come from a long line of people, on both sides of the family, who were wonderful and creative cooks. I guess that explains my love of cooking and feeding people.I truly get a thrill out of serving food to people who enjoy it.I also love to read, and consume books and information ravenously.I absolutely adore a great mystery.I also would have a hard time surviving without music! I like most all music, from The Beatles, to old Blues(Robert Johnson rocks!) ,to Loreena McKennitt,and Phoebe Snow.I am currently a house wife, due to our recent move.Before that, I worked for several years with abused children in an RTC.(Residential Treatment Center.) My pet peeves are small-minded,prejudiced,mean people and wastefulness. Growing up, my Father taught us that to waste food was a sin when there are so many people in the world starving.I guess that one really stuck with me.I love to meet people with common interests,so Zmail me any time!<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif">
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