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    You are in: Home / Recipes / French Soupe Au Pistou Recipe
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    French Soupe Au Pistou

    1/5 Photos of French Soupe Au Pistou

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Sharon123's Note:

    From Organic Gardening magazine(1985). A lovely soup made delicious with pesto. Enjoy!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 1 1/2 lbs green beans, in 1 inch pieces
    • 2 medium yellow onions, chopped
    • 2 large potatoes, peeled and diced
    • 3 large ripe tomatoes, chopped
    • 2 1/2 quarts chicken stock or 2 1/2 quarts vegetable stock
    • 2 cups cooked large white beans (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid) or 2 cups chickpeas (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
    • 1/2 cup vermicelli or 1/2 cup other thin noodles, broken into small pieces
    • 1 cup fresh basil leaf, firmly packed
    • 1/3 cup freshly grated parmesan cheese
    • 1/3 cup extra virgin olive oil
    • 2 teaspoons chopped fresh garlic

    Directions:

    1. 1
      In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
    2. 2
      Bring to a boil, then simmer until beans and potatoes are crisp tender.
    3. 3
      Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
    4. 4
      Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
    5. 5
      Stir this paste into the soup, bit by bit.
    6. 6
      Adjust seasoning if necessary.
    7. 7
      After the sauce has been added, the soup may be warmed, but not boiled.
    8. 8
      Serve with hot or toasted slices of French bread.
    9. 9
      To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
    10. 10
      To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
    11. 11
      For Vegetarian use vegetable broth and a vegetarian parmesan cheese.

    Ratings & Reviews:

    • on February 10, 2013

      45

      Delicious soup. I used chick peas and a combination of green and yellow beans.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2009

      55

      Yummy and simple!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2007

      45

      I tried this recipe for "Freeze It" Tag to see how well this fares in the freezer. I loved this soup. (I love soup period.) I will be adding this one to my winter line up for sure. I think it tasted just a good coming out of the freezer as it did fresh. I used the white beans instead of the chickpeas. One tip when freezing, and this was strictly a matter of preference on my part, I did not add the pesto to the soup that I froze. I refrigerated the pesto and added it to the soup when I reheated it. I tried freezing it both ways and like I said, freezing the soup separate from the pesto was strictly a matter of preference.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for French Soupe Au Pistou

    Serving Size: 1 (5260 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 134.3
     
    Calories from Fat 43
    32%
    Total Fat 4.8 g
    7%
    Saturated Fat 1.0 g
    5%
    Cholesterol 4.2 mg
    1%
    Sodium 170.4 mg
    7%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.8 g
    15%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    vermicelli

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