Photo: Cala
Soup au Pistou Recipe
20 ingredients
240 min + 60 min
Serves 8 - 12.
openrecipes
A soup I made for a camping trip to the Sonoma coast - lots of beans, vegetables, and stellette pasta. Tiny stars under the stars, with a good dollop of pistou for each bowl.
Estimated Nutrition (whole recipe, rough)
706
Calories
23g
Protein
25g
Fat
101g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound / 16 oz / 450 g dried flageolet beans, soaked for at least 4 hours, preferably overnight, then drained
- 1/4 cup / 60 ml olive oil
- 4 medium onions, chopped
- 2 medium leeks, trimmed and chopped
- 4 stalks celery, chopped
- 12 cups / 3 liters water
- 1 28-ounce can, whole tomatoes, well drained, chopped
- 4 medium yellow potatoes, chopped
- 1 bouillon cube, optional
- 1/4 pound / 4 oz. stellette (tiny star) pasta, or other small pasta
- 3 small zucchini, chopped
- 1/2 cup (a big handful) chard stems, finely chopped
- 2 teaspoons salt, or to taste
- Pistou
- 1 tablespoon crushed garlic
- scant 3/4 teaspoon fine grain sea salt
- 4 1/2 cups / 2 oz / 60 g basil leaves, torn into small pieces
- 1 tomato (from above), well chopped
- 1/4 cup / 60 ml extra-virgin olive oil
- 1 cup / 2 oz / 60 g grated aged Gruyere cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes