lr.acetonemagazine.org
New recipes

Vegetable Soup with Sweet Basil

Vegetable Soup with Sweet Basil



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Soup au Pistou— a wonderful vegetable soup recipe with fresh tomatoes, leeks, potato, onion, celery, zucchini, green beans, carrots, and basil.

Photography Credit:Elise Bauer

This is a lovely summer vegetable soup that my father discovered years ago from Wolfgang Puck (who was recounting a favorite recipe from his mother).

It’s a French classic “Soup au Pistou” for which you gently cook very fresh summer vegetables in either water or stock, and stir in a paste (“pistou”) of basil, garlic, and tomatoes.

This soup is similar to a light Italian minestrone, but without the white beans, and with a pistou “pesto” for flavor.

It’s simple, light, healthy, and delicious. Clean eats that taste amazing!

Dad makes the soup several times each summer, especially when the garden is producing a lot of summer squash and tomatoes. It’s a great way to use up garden produce.

Vegetable Soup with Sweet Basil Recipe

Note from Wolfgang Puck: His mother only uses water, because her vegetables are peak-of-the-season, just-picked, and therefore full of flavor, but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.

Ingredients

  • 2 small leeks, white part only
  • 1 large potato, peeled
  • 1 small onion
  • 2 stalks celery
  • 1 medium zucchini
  • 12 green beans
  • 2 medium carrots, peeled
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons water
  • 2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)*
  • 4 to 6 ripe tomatoes, peeled and seeded
  • 4 medium garlic cloves
  • 30 fresh basil leaves, washed and dried
  • Salt
  • 1/2 teaspoon freshly ground black pepper
  • A few drops of Tabasco sauce

*Use gluten-free stock or bouillon for gluten-free version.

Method

1 Prep vegetables: Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.

2 Cook the vegetables: In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water. Add the vegetables and cook over medium-low heat until all the water evaporates. Do not brown the vegetables.

3 Add stock and simmer: Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.

4 Make the basil pistou: Put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed.

5 Stir the purée into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!


Chicken, Vegetable & Barley Soup with Fresh Basil & Lemon

This week’s new recipe is a deliciously hearty and nourishing chicken, vegetable, and barley soup with fresh basil and lemon. It’s packed full of vegetables and delicious fillings like lentils, beans, pearl barley, and chicken, yet still tastes fresh and light.

This soup is perfect to make in bulk and freeze in batches for future easy lunches and dinners. It also stores well in the fridge in an airtight container for up to three days.

Ideally, you want to have soaked the barley overnight in a bowl with cold water. You can leave this to soak for up to two days before making the soup. If you've forgotten, or are short on time, simply place the dry barley in a bowl, cover with boiling water, then set aside until ready to add to the soup. You’ll also want to make sure all your veggies and ingredients are cut and prepped ready for when you get started.

Enjoy the recipe and please let me know if you have any questions.


What You’ll Need To Make Pea Soup with Basil Step-by-step instructions

Heat the olive oil in a large pot over medium-low heat, and add the shallots.

Gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes.

Add the vegetable broth, peas, salt, and pepper.

Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for about 10 minutes.

Remove the pan from the heat and add the basil, Parmigiano-Reggiano, and lime juice.

Purée with a stick blender until smooth and creamy. Be patient peas take a long time to purée and you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won’t splatter.)

Taste and adjust seasoning, if necessary.

Ladle the soup into bowls and serve hot, or chill and serve cold.


Reviews

Please apply personal dietary food, technique, and equipment substitutions to meet personal requirements for food allergies, food sensitivities, health issues.

Your PDF file will be available for instant download once payment is confirmed.

PDF files are readable on mobile telephones, tablets, and computers using Adobe Acrobat Reader DC.

Free download - Type into your browser: Adobe Acrobat Reader DC Install for all versions

Refunds, Returns, Cancellations: We are unable to issue refunds, returns, or cancellations for digital items. Thank you for understanding.

Copyright ©: All recipes are copyrighted and remain the exclusive property of Clark Epicure Productions, Inc. All recipes and digital files cannot be stored, reproduced, or used in any blog, book, e-book, website, magazine, recipe collection, or other publication, or URL field, without obtaining prior written consent from Clark Epicure Productions, Inc. All images are subject to copyright. If you wish to publish any recipe or use it commercially, please contact me prior to purchase. These recipes are for personal use only. Any purchase does not transfer rights. Copyright remains with Clark Epicure Productions, Inc. All downloadable files are protected and traced by anti-plagiarism services Copyscape® and Copysentry®.

Thank you for visiting my shop. I am delighted to share these recipes with you.


In Season Summer Garden Vegetable Soup Recipe From Sweet Basil

The Sweet Basil gardens and gardens everywhere will soon be overflowing with fresh vegetables. Here is a handy recipe to use several ingredients corn, green beans, sweet peas, tomatoes, garlic, potatoes and parsley that will soon be in season and plentiful. You should also be able to easily find fresh carrots and leeks.

SUMMER GARDEN VEGETABLE SOUP

Ingredients
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
1 cup shelled green sweet peas
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.


Directions

Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent 8 to 10 minutes.

Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

Pour in the canned tomatoes and their juices as well as the stock/broth.

Add the potatoes, cabbage, and the bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.

Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.

Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.


Provencal Vegetable Soup With Pistou

1 cup tightly packed fresh basil leaves, no stems

½ cup freshly grated Parmigiano-Reggiano cheese

¼ cup extra-virgin olive oil

1 cup coarsely chopped plum tomato

½ teaspoon finely ground black pepper

¼ cup extra-virgin olive oil

3 cups carrots, peeled and sliced ½ inch thick

2 cups leeks, sliced ½ inch thick, white and light green parts only

2 cups russet potatoes, peeled and sliced ½ inch thick

1 cup celery ribs, sliced ½ inch thick

1 cup sweet onion, peeled and finely chopped

1 tablespoon finely minced garlic

4 fresh thyme sprigs, tied with twine

Rind of a wedge of Parmigiano-Reggiano cheese (optional)

1 teaspoon each fine sea salt and ground black pepper, plus more to taste

1 cup cored and seeded plum tomatoes, coarsely chopped

1 (15-ounce) can cannellini beans, rinsed and drained

8 cups vegetable or chicken stock (two 32-ounce cartons)


Minestrone - Genovese Vegetable Soup with Sweet Basil Pesto, Printable PDF Italian Recipe with Photos, Instant Digital Download

Мы не просто торговая площадка для необычных вещей, мы сообщество людей, которые заботятся о малом бизнесе, людях и нашей планете.

Мы не просто торговая площадка для необычных вещей, мы сообщество людей, которые заботятся о малом бизнесе, людях и нашей планете.

Minestrone, Italian Zuppa. From the seaport of Genoa, make this wonderful classic soup, thick with vegetables. Include fresh locally-grown vegetables or those from your garden, and mix with short, tubular pasta. Sweet basil proliferates along the region’s Mediterranean coast, so of course, anointing Ligurian soup with a generous dollop of Sweet Basil Pesto completes it. This is Italian Riviera style.

Original recipe, thoroughly tested. Written in English. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Timing may vary due to heat source. Recipe includes Chef's Tips, the Minestrone alla Genovese Formula, and the real Italian Pesto di Basilico Formula. Two recipes in one PDF and 4 JPG pages. Serves 4 to 6. Double quantities if you wish.

Italian Cooking School Digital Download Recipe (1 PDF file for viewing on mobile phone, tablet, computer.)
Easy Step-by-Step Directions with Photo of Vegetable Selection and Photo of Finished Minestrone Dish.

* These recipes are guidelines only for suggested ingredients and suggested techniques. Please apply personal dietary food, technique, and equipment substitutions to meet personal requirements for food allergies, food sensitivities, health issues. Please contact me with any questions.
____________________________

* NOTE: Your PDF file will be available for instant download once payment is confirmed.

PDF files are readable on mobile telephones, tablets, and computers using Adobe Acrobat Reader DC.
Free download - Type into your browser: Adobe Acrobat Reader DC Install for all versions
Or copy-and-paste:
https://get.adobe.com/reader/

With digital downloads, no physical items are shipped.

* Refunds, Returns, Cancellations:
We are unable to issue refunds, returns, or cancellations for digital items. Thank you for understanding.

* Copyright ©: All recipes are copyrighted and remain the exclusive property of Clark Epicure Productions, Inc. All recipes and digital files cannot be stored, reproduced, or used in any blog, book, e-book, website, magazine, recipe collection, or other publication, or URL field, without obtaining prior written consent from Clark Epicure Productions, Inc. All images are subject to copyright. If you wish to publish any recipe or use it commercially, please contact me prior to purchase.

These recipes are for personal use only. Any purchase does not transfer rights. Copyright remains with Clark Epicure Productions, Inc. All downloadable files are protected and traced by anti-plagiarism services Copyscape® and Copysentry®.
____________________________


MINESTRONE SOUP

Minestrone Soup is a Classic Italian dish with a rich history, made with a different types of vegetables, beans, pasta and basil-tomato mixture. It’s very hearty and makes a great family meal!

MY LATEST VIDEO

ITALIAN MINESTRONE SOUP INGREDIENTS

To make vegan minestrone you will need:

Beans: white beans and green beans

Vegetables: carrots, potatoes, turnips, celery, peas, tomatoes and leeks

Fresh basil

HOW TO MAKE MINESTRONE SOUP FROM SCRATCH

  1. Soak beans overnight.
  2. Peel and dice carrots, potatoes, turnips and celery.
  3. Slice the white part of leeks.
  4. Run the tomatoes under hot water, peel and dice. Peel the garlic.
  5. Bring the water and salt to a boil in a large pot. Add the white beans, carrots, leeks and salt. Cover and cook for 40 minutes.
  6. Add potatoes, turnips and celery. Cover and cook for 15 minutes.
  7. Add peas and green beans, and cook for 15 minutes.
  8. Using a food processor puree tomatoes, garlic, olive oil and basil.
  9. Add tomato mixture to the pot. Cover and cook for 10 minutes.
  10. Break the spaghetti into small pieces, add to the soup and cook for 10 minutes.
  11. Add salt and pepper to taste.

What is the difference between vegetable soup and minestrone?

Minestrone soup is a Classic vegetable soup which made not just with vegetables but although beans and pasta.


Southwestern Bean & Veggie Soup…From Sweet Basil

Southwestern Bean & Vegetable Soup

INGREDIENTS

2 pounds of black beans (32 oz. canned)

1/2 lb. cannellini beans (1 can)

1 lb. frozen corn kernels (2 cans)

1 jalapeno pepper (finely chopped)

1 small can of green chiles

2 cloves of garlic, chopped and crushed

  1. If using dried beans, put beans in a large stock pot, and cover with water. Bring to a rolling boil, and then reduce heat to a medium simmer for 3 to 4 hours.
  2. Chop all vegetables.
  3. If using canned beans, pour beans into a large stock pot.
  4. Add all vegetables, herbs, peppers and garlic. Add enough water to cover the contents, and several inches above that.
  5. Bring to a rolling boil for about 5 minutes, reduce heat to a medium high simmer, for about 3- 4 hours.

Order your Market Basket now!
Live in the Metro Atlanta area, Middle Georgia and Macon area? Visit our website to see what we offer in your area! http://www.sweetbasilfarms.com.

Share the SWEET-ness. We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We sell and ship locally grown and produced wildflower Honey, Goat’s Milk Soaps, Gourmet Cooking Oils, We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

This recipe, blog post and photos by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.


Watch the video: Broccoli Soup Recipe - How To Make Healthy Broccoli Soup At Home - Ruchi Bharani