Soupe Au Pistou Recipe
This was such a great summer soup! It'd be so easy to adapt and add in lots of summer veggies. I got this recipe from 'The Essential Mediterranean Cookbook.'
Servings: 8
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Ingredients
- 2 T chopped fresh parsley
- leaves from 1 sprig fresh rosemary
- leaves from 1 sprig fresh thyme
- olive oil
- 2 onions, thinly sliced
- 1 leek, thinly sliced
- 1 bay leaf
- top half of 1 large butternut squash, peeled and cubed into about 1 inch pieces
- 4 Yukon gold potatoes, cut into about 1 inch pieces
- 1 carrot, chopped
- 8 cups chicken or vegetable stock
- 1 15oz can fava beans
- 1 medium zucchini, chopped
- 2 tomatoes, choppped
- 1/2 c elbow macaroni
- Pistou (for the topping)
- 1/2 c fresh basil
- 1 T minced garlic
- 1/3 c parmesan
- 1/3 c olive oil
Directions
- In a large pot, heat several tablespoons of olive oil.
- Add in the onion and leek. Cook until soft and slightly translucent.
- Add in the herbs, bay leaf, squash, potato, carrot, and stock.
- Season well with salt and pepper.
- Simmer until the vegetables start to get tender. About 15 minutes.
- Add beans, zucchini, tomatoes and macaroni.
- Continue simmering until the pasta is cooked. Taste again for salt and pepper and remove bay leaf.
- Serve with pistou on top.
- Pistou Directions:*
- Chop basil and garlic in a food processor.
- Pour in the oil slowly until the mixture is smooth.
- Blend in the parmesan and season with salt and pepper.
- *If you don't have time to make pistou you can substitute pre-made pesto
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 8 servings | |
| Calories 656 | |
| Calories from Fat 317 | 48% |
| Total Fat 35.45g | 44% |
| Saturated Fat 9.32g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 500mg | 21% |
| Potassium 1102mg | 31% |
| Total Carbs 43.44g | 12% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.45g | 2% |
| Protein 40.54g | 65% |
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Reviews
August 22, 2013
This was delicious. Kyra shared it with us, and I had it at least three nights in a row. It just kept getting better! I added some healthy grinds of black pepper to the bowl and ate it with some crusty Italian bread. Fantastic!I've cooked/tasted this recipe!
