Best 5 Puréed White Bean Soup With Pistou Recipes

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Indulge in a symphony of flavors with our collection of pureed white bean soup recipes, each offering a unique culinary experience. From the classic simplicity of the Creamy White Bean Soup to the vibrant Mediterranean flavors of the White Bean and Spinach Soup, these dishes promise to tantalize your taste buds. For a taste of rustic Italian cuisine, try the Tuscan White Bean Soup, brimming with hearty beans, fresh vegetables, and aromatic herbs. If you're looking for a lighter option, the White Bean and Lemon Soup offers a refreshing twist with its citrusy brightness. And for a touch of international flair, explore the Moroccan White Bean Soup, where North African spices blend harmoniously with the creamy bean base. Whichever recipe you choose, you're guaranteed a comforting and satisfying meal that showcases the versatility of this humble legume.

Here are our top 5 tried and tested recipes!

5-INGREDIENT CREAMY WHITE BEAN SOUP



5-Ingredient Creamy White Bean Soup image

Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein--they become super creamy when they are pureed at the end, so no cream is necessary.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 pound sweet Italian pork sausage, casings removed
1 medium yellow onion, chopped
One 32-ounce carton chicken broth
Three 15.5-ounce cans white beans, drained and rinsed
Kosher salt

Steps:

  • Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
  • Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
  • Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.

SOUPE AU PISTOU



Soupe au Pistou image

Perhaps Provence's answer to minestrone, this seasonal vegetable soup - enriched with a simplified basil pesto (no pine nuts) - was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers' market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.

Provided by Martha Rose Shulman

Categories     dinner, editors' pick, soups and stews, main course

Time 2h30m

Yield Serves: Six to eight

Number Of Ingredients 24

1 1/2 cups white beans, soaked for six hours in 6 cups water and drained
2 quarts water
1 large onion, chopped
4 large garlic cloves, minced or pressed
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
Salt to taste
1 tablespoon extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
2 cups shredded savoy or green cabbage
2 large carrots, diced
2 celery stalks, diced
1 medium-size zucchini, scrubbed and diced
2 medium-size turnips, peeled and diced
1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside
1/2 cup soup pasta, such as macaroni or small shells
Freshly ground pepper
2 large garlic cloves, halved, green shoots removed
Salt to taste
2 cups, tightly packed, fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground pepper
1/2 cup freshly grated Parmesan for sprinkling

Steps:

  • Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
  • Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
  • While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
  • To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
  • Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.

PISTOU SOUP



Pistou Soup image

My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.

Provided by somaluna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 17

3 quarts vegetable broth
2 cups water
2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
4 zucchini, cut into small cubes
3 carrots, cut into bite size pieces
4 potatoes, cut into bite sized pieces
1 bunch basil, leaves picked from stems
10 cloves garlic, minced
3 tomatoes, chopped
½ cup olive oil
1 teaspoon salt
1 (15 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package spaghetti, broken into 2-inch pieces
½ cup shredded Gruyere cheese
½ cup grated Parmesan cheese

Steps:

  • Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
  • Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
  • Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g

PISTOU SOUP



Pistou Soup image

This wholesome French stew, similar to Italian minestrone, gets its name and distinctive flavor from pistou, a paste made with crushed basil, garlic, and olive oil. In this recipe, the pistou is embellished with toasted pine nuts, as is pesto.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 26

1 cup basil leaves, packed
1 tablespoon toasted pine nuts
1 garlic clove
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
12 baguette slices
1/2 cup freshly grated Parmesan cheese
3 sprigs thyme
3 sprigs flat-leaf parsley
1 dried bay leaf
1 1/2 tablespoons plus 1/4 cup olive oil
1 medium onion, finely chopped
2 garlic cloves
1 1/2 pounds fresh fava beans (8 ounces shelled)
6 cups water, plus more for pasta
2 1/2 teaspoons coarse salt
3 ounces dry rigatoni pasta
1 medium carrot, peeled and sliced into 1/8-inch rounds
1 celery stalk, cut into 1/4-inch half moons
2 small leeks, light-green and white parts, washed and cut into 1/4-inch half moons
1/2 small fennel bulb, cut into 1/4-inch dice
1/2 teaspoon freshly ground pepper
2/3 cup fresh or frozen peas
1/2 medium zucchini, cut into 1/4-inch dice
Grated Parmesan cheese, for garnish

Steps:

  • Make pistou: In the bowl of a food processor, combine basil, pine nuts, garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse a few times to combine; with machine running, add 1/2 cup olive oil until mixture is pureed, 1 to 2 minutes. Transfer to a bowl; set aside.
  • Make croutons: Preheat broiler. Place baguette slices on a baking sheet, and sprinkle each slice with 1/2 teaspoon Parmesan cheese. Place under broiler, and broil until cheese begins to brown, about 2 minutes. Remove from oven; set aside.
  • Make soup: Tie together thyme, parsley, and bay leaf with kitchen twine to make a bouquet garni. In a 6-quart stockpot, heat 1 1/2 tablespoons olive oil over medium heat. Add 1/2 onion, bouquet garni, and 2 garlic cloves; saute until onion begins to soften, about 4 minutes. Add shelled fava beans; cook 2 minutes more. Add 2 cups water and 1/2 teaspoon salt. Reduce heat to low; cover, and simmer gently 30 to 40 minutes. Transfer beans and cooking liquid to a bowl; reserve, and remove garlic and bouquet garni.
  • While beans are cooking, bring a medium saucepan of water to a boil; add pasta and 1 teaspoon salt. Cook according to package instructions until al dente. Drain in a colander, and set aside.
  • In the same saucepan used to cook the beans, heat remaining 1/4 cup olive oil over medium-high heat. Add remaining 1/2 onion with the carrot, celery, leeks, and fennel, and saute 2 minutes. Add remaining 4 cups water, teaspoon salt, and 1/2 teaspoon pepper; cook 5 minutes more. Add peas, zucchini, reserved beans and cooking liquid, and pasta. Bring to a boil, and immediately remove from heat to preserve bright color of vegetables.
  • To serve, ladle soup into four shallow bowls, and top each with a few croutons. Drizzle 2 tablespoons pistou into each bowl; garnish with Parmesan cheese.

SOUPE AU PISTOU



Soupe au Pistou image

Categories     Soup/Stew     Bean     Herb     Tomato     Low Fat     Vegetarian     Healthy     Self

Yield Makes 6 servings

Number Of Ingredients 22

Stock
1 1/2 tbsp olive oil
1 medium onion, thickly sliced
1 celery stalk, chopped
1 head fennel, chopped
1 carrot, chopped
2 plum tomatoes, quartered
4 cloves garlic, crushed
1/2 tsp red pepper flakes
3 sprigs fresh thyme
1 bay leaf
Soup
1 1/2 tbsp olive oil
1 cup diced onion
2 garlic cloves, peeled and minced
1/2 cup diced carrot
1 cup diced celery
1/2 cup chopped parsley
1 tbsp minced fresh thyme
1 1/2cups drained and chopped canned plum tomatoes
2 cans (15 ounces each) white cannelini beans, rinsed and drained
6 tsp prepared pesto or extra-virgin olive oil

Steps:

  • For the stock:
  • In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
  • For the soup:
  • Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.

Tips:

  • Soak the beans overnight: This will help them cook more evenly and quickly.
  • Use a variety of beans: This will give your soup a more complex flavor and texture.
  • Don't overcook the beans: They should be tender but still hold their shape.
  • Season the soup to taste: Add salt, pepper, and other herbs and spices to your liking.
  • Make a flavorful broth: Use a combination of water, stock, and vegetables to create a rich and flavorful base for your soup.
  • Don't overcrowd the pot: When cooking the beans, make sure there is enough room for them to move around and cook evenly.
  • Puree some of the beans: This will give your soup a creamy and velvety texture.
  • Garnish with fresh herbs: This will add a pop of color and flavor to your soup.

Conclusion:

Pureed White Bean Soup with Pistou is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover beans. The soup is creamy and flavorful, and the pistou adds a bright and herbaceous flavor. This soup is sure to be a hit with everyone who tries it.

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