Winter Vegetable Soupe au Pistou
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½quarts water
- 1large onion, finely chopped
- 4large garlic cloves, minced
- A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
- ½small head green cabbage, shredded about ½ pound, or 4 cups
- ½pound winter squash, cut in ¾-inch dice
- 2large carrots, cut in small dice
- 2celery stalks, cut in small dice
- 2leeks, white and light green part only, cleaned and sliced optional
- 2medium turnips, peeled and cut in small dice
- Salt
- 1can white beans, drained and rinsed
- ½cup soup pasta, like macaroni or small shells
- freshly ground pepper
- 1batch pistou
For the for the Soup
Nutritional analysis per serving (8 servings)
176 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 9 grams protein; 1265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the for the Soup
- Step 1
In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for an hour. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure they’ve been drained and rinsed).
- Step 2
While the soup is simmering, make the pistou if you don’t already have some in your freezer.
- Step 3
Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente. Taste and adjust seasonings. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyère for sprinkling.
- Advance preparation: The soup can be made through Step 2 up to three days ahead, and definitely benefits from being made a day ahead.
Private Notes
Comments
Now, I did make small changes owing to what I had on hand - used a potimarron instead of winter squash (same diff), fresh white beans, a handful of fresh spinach leaves, no turnips, replaced them w green romano beans and threw in a wedge of chopped fennel. Though it is made w water, I find this soup to be pretty darn tasty, the cabbage/pumpkin/carrots lend great sweetness.
This was really good. It did require a Herculean amount of dicing (slow chopper here), but was worth the time and effort. I used Brussel sprouts that I sliced in lieu of cabbage, butternut squash instead of turnips, forgot leeks but added some chopped fennel. 6 c of veg broth and 2 c water. Definitely use Parmesan rinds and finish with pesto. Perfect meal with crusty bread.
Wondering where the pistou recipe is? Doesn’t seem like there’s any point making it if the whole recipe isn’t included, which is a bummer.
The Pistou recipe used to be included. Wondering where that went. Love the soup. But the Pistou is key!
Fennel for celery. No squash.
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