Mohamed Shili This delicious Julia Child Soupe Au Pistou is a hearty, nutritious, and simple vegetable soup perfect for any day. Packed with fresh ingredients like green beans, zucchini, and beans, it’s both creamy and comforting. With easy-to-find ingredients, you can enjoy a flavorful, satisfying meal in no time!
Ingredients Needed
- 3 quarts vegetable broth
- 2 cups water
- 2 cups fresh green beans, rinsed, trimmed, and snapped into bite-sized pieces
- 4 zucchini, cut into small cubes
- 3 carrots, cut into bite-sized pieces
- 4 potatoes, cut into bite-sized pieces
- 1 bunch basil, leaves picked from stems
- 10 cloves garlic, minced
- 3 tomatoes, chopped
- ½ cup olive oil
- 1 teaspoon salt
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15.5 ounce) can white beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) package spaghetti, broken into 2-inch pieces
- ½ cup shredded Gruyere cheese
- ½ cup grated Parmesan cheese
How To Make Soupe Au Pistou
- Boil Broth & Vegetables: In a large pot, bring the vegetable broth and water to a boil. Add the green beans, zucchini, carrots, and potatoes. Bring back to a boil, then reduce the heat to medium-low. Simmer for 45 minutes.
- Prepare the Pistou: While the soup simmers, make the pistou. In a food processor, combine basil leaves, garlic, tomatoes, olive oil, and salt. Process until finely chopped and set aside.
- Add Beans & Pasta: Stir in the kidney beans, white beans, diced tomatoes, and broken spaghetti. Return the soup to a simmer and cook until the pasta is tender, about 10 minutes.
- Finish & Serve: Remove the soup from the heat. Stir in the pistou. Serve with a sprinkle of shredded Gruyere cheese and grated Parmesan cheese.
Recipe Tips
- Use fresh vegetables: For the best flavor and texture, make sure to use fresh, high-quality vegetables, especially the zucchini, green beans, and carrots.
- Don’t overcook the pasta: Add the pasta towards the end of cooking to prevent it from becoming too soft or mushy.
- Adjust the pistou: If you prefer a stronger garlic or basil flavor, feel free to add a little more garlic or basil to the pistou.
- Add more broth if needed: Depending on how thick you want the soup, you can add extra vegetable broth for a more soupy texture.
- Serve with fresh cheese: Top the soup with freshly grated Parmesan and Gruyere for an extra creamy and flavorful touch.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover Soupe Au Pistou to an airtight container and refrigerate for up to 3 days.
- Freeze: transfer leftover Soupe Au Pistou to a freezer-safe container. Freeze for up to 3 months. When ready to reheat, thaw overnight in the fridge before reheating on the stove.
- Reheating: Reheat leftover Soupe Au Pistou on the stove over medium heat for 5-10 minutes, stirring occasionally, until it reaches your desired temperature.
Nutrition Fact
Serving Size: 1 bowl (2 cups)
- Calories: 307
- Total Fat: 9.9g
- Saturated Fat: 3.1g
- Cholesterol: 11mg
- Sodium: 800mg
- Potassium: 983.3mg
- Total Carbohydrate: 44g
- Dietary Fiber: 8.5g
- Sugars: 6.3g
- Protein: 13g
More Julia Child Recipes:
Julia Child Soupe Au Pistou
Description
This delicious Julia Child Soupe Au Pistou is a hearty, nutritious, and simple vegetable soup perfect for any day. Packed with fresh ingredients like green beans, zucchini, and beans, it’s both creamy and comforting. With easy-to-find ingredients, you can enjoy a flavorful, satisfying meal in no time!
Ingredients
Instructions
- Boil Broth & Vegetables: In a large pot, bring the vegetable broth and water to a boil. Add the green beans, zucchini, carrots, and potatoes. Bring back to a boil, then reduce the heat to medium-low. Simmer for 45 minutes.
- Prepare the Pistou: While the soup simmers, make the pistou. In a food processor, combine basil leaves, garlic, tomatoes, olive oil, and salt. Process until finely chopped and set aside.
- Add Beans & Pasta: Stir in the kidney beans, white beans, diced tomatoes, and broken spaghetti. Return the soup to a simmer and cook until the pasta is tender, about 10 minutes.
- Finish & Serve: Remove the soup from the heat. Stir in the pistou. Serve with a sprinkle of shredded Gruyere cheese and grated Parmesan cheese.
Notes
- Use fresh vegetables: For the best flavor and texture, make sure to use fresh, high-quality vegetables, especially the zucchini, green beans, and carrots.
- Don’t overcook the pasta: Add the pasta towards the end of cooking to prevent it from becoming too soft or mushy.
- Adjust the pistou: If you prefer a stronger garlic or basil flavor, feel free to add a little more garlic or basil to the pistou.
- Add more broth if needed: Depending on how thick you want the soup, you can add extra vegetable broth for a more soupy texture.
- Serve with fresh cheese: Top the soup with freshly grated Parmesan and Gruyere for an extra creamy and flavorful touch.
Julia Child Soupe Au Pistou
