Soupe au pistou: Difference between revisions
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'''<span class="reviewTitle">Green bean soup</span>''' | '''<span class="reviewTitle">Green bean soup</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> <span class="reviewDesc">Thanks Julia</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | ||
<span class="reviewDesc">Thanks Julia</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2196 | |TotalCalories = 2196 | ||
|PortionCalories = 366 | |PortionCalories = 366 | ||
|DatePublished=27th February 2013 | |DatePublished=27th February 2013 | ||
|Author= | |Author=JuliaBalbilla | ||
|ImageComment = | |ImageComment = | ||
|Servings = 6 | |Servings = 6 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Soupe au pistou recipe.jpg | |Image = [[Image:Soupe au pistou recipe.jpg|alt=Electus]] | ||
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Revision as of 17:34, 2 March 2021
Random recipe review
Green bean soup
4/5
Thanks Julia
| Soupe au pistou | |
|---|---|
 |
| Servings: | 6 |
| Calories per serving: | 366 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 27th February 2013 |
Although very popular in Provence, this soup originates from Genoa in Italy.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5 litres boiling vegetable stock
- 250g French beans, diced
- 3 potatoes cut into small pieces
- 2 tomatoes, deseeded, peeled and crushed
- Seasoning
- 100g small pasta shapes
- Garlic, to taste, peeled
- Several basil leaves
- 2 tablespoons olive oil
- 4 tablespoons Parmesan, grated
Method
- Put the water, vegetables and seasoning into a saucepan and bring to the boil.
- When the vegetables are almost cooked, st the pasta and cook over a low heat.
- In the meantime, blend the garlic, basil, oil and 2 tablespoons of the cooking stock.
- When the pasta is cooked, mix in the blended ingredients.
- Pour into a soup tureen and sprinkle with the Parmesan.
Serving suggestions
Serve with good bread
Recipe source
- Adapted from a recipe in Larousse Gastronomique (1961)
Variations
Before adding the water and the vegetables, you could add a medium onion and leek in a tablespoon of butter.
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