Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Soupe Au Pistou Recipe
    Lost? Site Map

    Soupe Au Pistou

    1/2 Photos of Soupe Au Pistou

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Kumquat the Cat's friend's Note:

    A Provençal classic. Made this for dinner tonight. I just love fresh basil leaves and spring is the best season to get them! Note that the pistou is very garlicky, so tone it down a bit if you or anyone in your family is not a big garlic fan. Based on an article in the food section of the NY Times by Mark Bittman (the Minimalist). Pistou is pesto en français. I changed this around a bit to make lower fat and a bit easier. Am posting for Zaar World Tour 2006.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Soup

    Pesto

    Directions:

    1. 1
      Put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary.
    2. 2
      When vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so.
    3. 3
      Meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. Season with salt and pepper.
    4. 4
      About 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. Serve soup and pass pistou and parmesan at the table.

    Ratings & Reviews:

    • on August 16, 2007

      45

      A delicious and hearty soup! I tinkered with it a little, adding broccoli, cauliflower, and green beans, instead of the celery and beans. And I added parsley to the pistou. Also used less pasta, and added some bread to it, that really thickened it. Glad to have leftovers with this one!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2006

      55

      This was great!! I also liked using the Pesto as an add-in. Much easier to cater to everyones tolerance to garlic. I used tomato sauce rather than tomatoes, as a personal preference.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2006

      55

      Incredibly easy and delicious! Having the pesto as an "add-in" also makes it seem more exciting than your regular bowl of soup.

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

    Advertisement

    Nutritional Facts for Soupe Au Pistou

    Serving Size: 1 (306 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 287.2
     
    Calories from Fat 29
    10%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 40.5 mg
    1%
    Total Carbohydrate 53.7 g
    17%
    Dietary Fiber 13.0 g
    52%
    Sugars 5.4 g
    21%
    Protein 13.0 g
    26%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites