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Cold Weather Soupe au Pistou (Diana Henry)


Cold Weather Soupe au Pistou (Diana Henry)

I googled about soupe au pistou and here's a great definition: The French have imposed their own pronunciation on the Italian minestrone to describe a hearty soup of boiled vegetables and pasta. The Provençal pistou is a pomade of garlic, fresh basil, grated cheese, and olive oil, descendant of the Genovese pesto. A soupe au pistou is a minestrone into which, at the moment of serving, a pistou is incorporated. Beyond that point of definition, no two are alike. [Source]



This week, IHCC's theme is Happy, Healthy! I choose Diana Henry's Cold Weather Soupe au Pistou; although there's no winter in Malaysia, we do have cold rainy season here. Some states are severely flooded!

This soup, packed with vegetables and beans (with added pasta), is definitely a yummy and healthy dish for happy tummies. :)


Recipe adapted from here.

Ingredients: 
(Serves 4) 

Note: I've halved the recipe.

For the soup:
 
2 generous tablespoons rice bran oil
1 onion, finely chopped
1 carrot, chopped
1 celery stick, chopped
1 cup pumpkin, cubed
1 potato, chopped into small chunks
Salt and pepper
3 cups low-sodium chicken stock
1 cup flageolet beans, drained and rinsed
1 cup animal-shaped pasta

For the pesto:

2 tablespoons walnuts
2 tablespoons pine nuts
1/2 garlic clove, crushed
A handful fresh coriander leaves
1/3 cup extra virgin olive oil
2 tablespoons grated Cheddar cheese


How to:

1. To make the soup: Heat up oil in a deep saucepan. Add onion and carrot; sauté for 5 minutes. Add the rest of the vegetables, season with salt and pepper; sauté for 10 minutes. Pour in chicken stock and simmer for 5 minutes. Add beans and cook for 5 minutes.

2. To make the pesto: Put the nuts, garlic, coriander leaves, and half the oil into a food processor. Pulse-blend, then stir in the remaining oil and grated cheese.

3. To serve: Top the soup with spoonfuls of pesto, serving the rest alongside.



Walnuts used to make the pesto.

Pesto is ready!

Vegetables and beans.

The soup is a bit thick.
I should have added another cup of broth.

Yummy!



I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Happy, Healthy!


14 comments

  1. Hi Joyce, a comfort food indeed. Really satisfying to have a bowl of hot piping soup in cold rainy days. Thanks for sharing ^-^!

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  2. It looks wonderfully hearty! I love additions like pesto to a soup to give it a lift.

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  3. Mmm... Hearty and homey. I have been wanting to try this one. Love that bright green pesto/pistou topping. ;-)

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  4. What a hearty and colorful soup! Love that it contains beans, veggies, and pasta all in one. I noticed the kid friendly pasta you used. Very cute! I'm sure the family really enjoyed this one:)

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  5. Pesto/pistou is a delicious way to elevate a hearty vegetable soup. And look at the gorgeous colour of yours!

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  6. Hi Joyce,
    I have bookmarked this to make too! :)
    It looks delicious and comforting!

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  7. Looks delicious, and I love adding pesto to soups. I often make a version of this round about this time of year with all the end of spring vegetables like peas, beans, asparagus, courgette, fennel, etc. Love the slightly heartier version you've made here.

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