CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PROVENCAL VEGETABLE SOUP WITH BASIL

Shelly's
recipe box

Printview my recipes
this recipe viewed 15 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Soups
    Prep Time:       Cook Time:       Total Time:  

1/3 cup dried cannellini beans
1 recipe Pistou (1 1/2 cups)
1 leek, white and green parts, thinly sliced
3 tomatoes, peeled seeded and chopped
2 carrots diced
2 potatoes, peeled and diced
3 small zucchini, diced
1 onion, chopped
1 handful green beans, trimmed and cut into 2 or 3 pieces
1 bouquet garni
2 quarts water
Salt and Pepper
1 cup shelled fresh or frozen peas
2 1/2 ounces dried short noodles
Grated Parmesan cheese

In a heatproof bowl, pour boiling water over the cannellini beans to cover, leave to soak for 30 minutes, and drain. Put the beans in a small saucepan with water to cover generously. Cover, bring to a simmer, and cook until nearly tender, about 1 hour, adding more water if the pan get dry.

Drain the beans and put them in a soup pot with the leek, tomatoes, carrots, potatoes, zucchini, onion, green beans, and bouquet garni. Add the water, season with salt and pepper, cover, bring to a simmer, and cook for 20 minutes. Add the peas, simmer for 5 minutes, and stir in the noodles. Continue simmering until the noodles are tender, about 7 to 10 minutes. They should not be crunchy.

The soup should be quite thick, but if too much of the water has evaporated, thin it with a little boiling water. Take the soup from the heat, discard the bouquet garni, and stir in half the Pistou. Cover and set aside for 10 to 15 minutes for the flavor to mellow. You may also let it cool and then store it in the refrigerator for up to 24 hours. Serve hot, passing bowls of parmesan cheese and the remaining Pistou separately.

Pistou
4 small bunches fresh basil (about 4 ounces)
6 cloves garlic, cut into pieces
1/4 cup pine nuts
1 cup grated Parmesan cheese
3/4 cup olive oil
Salt and Pepper

Strip the basil leaves from their stems and put the leaves in a food processor with the garlic, pine nuts, Parmesan cheese, and 3 tbsp olive oil.

In the bowl of a food processor, pulse mixture until very finely chopped, stopping to scrape down the sides of the bowl, as necessary. With the blades running, work in the remaining oil, adding it very slowly so the sauce emulsifies and thickens. Season to taste with salt and pepper.

The sauce may be refrigerated for 2 to 3 days. Let it come to room temperature, and whisk well before serving. Yield: 1 1/2 cups



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Mussel Soup Provencal
   by Danneegyrl








Provencal Garlic Soup
   by HappyCook80



Provencal Garlic Soup 8 cups water 3/4 cup garlic cloves 1/4 cup extra-virgin olive oil 1/2 cup sliced white onion 1/3 cup sliced celery 1/3 cup sliced fennel 1/2 cup dry white wine 4




Pea And Basil Soup
   by UltimateCook



Serves/Makes: 4 Difficulty Level: 2 Prep Time: 30 minutes Ingredients: 2 T olive oil 2 T butter 1 med onion diced 2 garlic cloves finely chopped 1 cup (a good handful) fresh basil leaves




Basil And Bean Soup
   by ICOOK2



1/2 pound dried white kidney beans or great northern beans 1 pound lean stewing meat, cut in 1-inch cubes 2 small zucchini (unpeeled), diced 2 turnips, peeled and diced 1 large potato, peeled




Chilled Tomato Basil Soup
   by stump63



3 cup tomatoes, peeled, seeded and diced 1/4 cup fresh basil, chopped 1 and 1/2 cups tomato juice 3 Tbsp red wine vinegar 1 and 1/2 Tbsp olive oil 1 tsp minced garlic Salt and Pepper to taste





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.