Meatless | Soup

Soupe au pistou, a French summer soup

By on June 12, 2017

Summer is discretely pushing Spring away and May’s showers are already forgotten! We can now enjoy dinners on the patio, backyard BBQs and outdoors games with the kids. Did you already get a little sun kissed? Do you feel how time is nicely slowing down as we are enjoying our down time outdoors with our loved ones?

The recipe & the elephant in the room

You know what else is amazing in summer? Veggies. Oh boy, do they taste better. So, I have this soup recipe for you and I guarantee you will fall in love with it!

Can I convince you?

  • It is an explosion of flavors. You will not be able to deny it.
  • This dish is healthy
  • It’s easy to prepare and your guests (or family) will be impressed
  • And, it’s French! Ah, do I need to say more? Mouhahahhaa!

The recipe

Speaking about this dish brings me back to my childhood. I can still remember the first time I had it… It was a late Saturday night, we were eating outside on the terrace of some friends, the sky was filled with stars and crickets and cicadas were all singing together.  Although, nights in the South of France can sometimes be fresh but you don’t always put a cardigan on, you just want to enjoy your body cooling down from the hot day. So the soup actually works perfectly for your upcoming summer evenings.

More precisely, this pot is filled with 3 types of beans, carrots, potatoes and at the end a handful of pasta. The pistou then will enhance all the dish.

Of note, the key to this successful dish is mainly in a pistou rich in flavor. Therefore, you will need a ridiculous amount of basil = a whole plant. The paste that you will create with the leaves, the garlic and the olive oil will just marry to perfection your gently simmered vegetables.

Basil. Oh and basil!

Also, the elephant in the room:

Yes, I decided to squeezed a new recipe after over a year of hiatus. Why not?  I definitely will do a post regarding this long silence. I want to tell you why I stopped and why it took me so long to come back. As much as I love blogging and all that goes with it, this break help me to understand why I wanted to blog.

Anyway, we  chat! If you are a blogger, you might have gone through this time of doubts and silence. Nonetheless, I am back and so is summer. All you need to worry about is to get the necessary ingredients for this soup as it will not disappoint.

Soupe au pistou, a French summer soup

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: For 6 persons

Ingredients

  • 1 cup of carrots diced
  • 3 cups of navy beans
  • 3 cups of sweet snap peas
  • 3 cups of green beans
  • 1 cup of potatoes diced
  • 1 cup of pasta (shell or macaroni shape)
  • 2 teaspoons of salt
  • 1 head of garlic
  • 1 cup (packed) of basil leaves
  • 1 cup of cherry tomatoes, halved
  • 1 cup of olive oil

Instructions

  1. In a large pot, put the carrot, navy beans, sweet snap peas and green beans. Add the salt. Fill with water to the top. Bring it to a simmer and leave for an hour.
  2. Meanwhile, peel the garlic, wash the basil leaves and place it in the food processor along with the tomatoes and the olive oil. Set aside, you have your pistou.
  3. Add the potatoes. Cook for 15 minutes. Then, add the pastas and cooked as required on the package.
  4. Now, add your pistou and stir. Your soup is ready, you can add some shredded emmental on top after serving.

Notes

At the beginning of the recipe, you can cook some bacon and add it to the 3 beans in the pot. It will add some flavor.

Some versions of the Pistou soup can include some zucchinis. It is a great addition, you can add 2 or 3 diced at the same time than the potatoes.

http://bonappeteat.ca/2017/06/12/soupe-au-pistou-french-summer-soup/

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Meatless

Roasted veggies salad with pesto vinaigrette

By on July 24, 2014

Although summer is acting up a little this year, it’s still summer so we should enjoy it.  Everywhere but specially in your plate!  Think marinated veggies then roasted, think bright green salad, some barley al dente and the flavor of basil in the vinaigrette.  It’s a whole season in a bite.

Marinated roasted veggies

The marinade definitely gives an acidic taste to the veggie that will be soon balanced with the pesto flavor.  The tender veggies and the barley are the perfect match to the baby romaine.  You would love a bowl of this tossed fresh salad.

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Meat and fish

A classic in my home: Lasagna

By on May 1, 2014

I love cooking for my family but with 2 children under 4, you will have to be organized.  And to be able to serve a homemade meal to them, I cook a recipe double or triple and freeze it.

Lasagna

We all try to be on top of our daily routine and chores but the truth is, it is hard.  I have been back from vacations for 2 weeks and I already need some more.  One week break does not cut it with the energy and effort we put into running our daily life smoothly.

I am sure, you all can relate, am I right?

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Meatless

If you don’t have something, just do without. Today, vegetarian pastas.

By on March 13, 2014

The amount of energy that we waste into complaining about something we don’t have.  The time we lose talking about something we forgot at home while we are on vacations.  We forget the essential: just live the moment.  Enjoy it while it last.  I did say “we”, I am French, remember?  So yup, I do complain.  A lot actually.  When I have my mind sets on something, I am little obsessed.  Some days, I can be an amazing whiner when I decide to.   No, no, stay here.  I am not just that, I am fun too!
This is why I married El Cubano, he will always try to see the bright side of a situation.  “Make the best of it” he says.  He is right.  We all should.

On a less serious note but still in the subject, I wanted to prepare some pasta for my lunch.  Healthy with some grilled chicken.  But I did not have any chicken.  I wanted some basil in it, a little bit of summer in my plate… Did not have either.  However, I had some pesto, fresh tomatoes, fresh garlic and onion so there we go.  Something yummy should come out of this!

Once a little cooked the tomatoes were a little tart but it balanced their sweetness perfectly.  The garlic taste was just enough to compliment the pesto.  And the pasta was just Al Dente!   It made a perfect lunch break at work!

Whole wheat garlic pesto pasta

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