Dinner · For Entertaining · Gluten Free · Holiday · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Soupe Au Pistou

Probably one of the best soups I’ve ever made!  A French summer harvest soup featuring fresh picked zucchini, green beans, and tomatoes! And also features basil (which we grow a lot of!) in the pistou/pesto. We always have dried beans around too, so this recipe is great because it utilizes a few different kinds. Excellent for lunch as well!  This was a huuuge hit with Brett!  Would probably add carrots next time.

And its super fun to mix the pistou in one spoonful at a time 🙂

 

Soupe Au Pistou

Prep time: 30 minutes (plus soaking overnight)
Cook time: 3 hours

Ingredients

The Soup
1/2 cup dried cannellini beans, soaked overnight
1/2 coup dried cranberry beans, soaked overnight
2 lbs zucchini
2 lbs green beans, chopped into bite sized pieces
2-3 waxy potatoes
1 cup elbow macaroni (or other desired pasta shape)

Pistou
1.5 lbs ripe tomatoes
1 large bunch basil
3 cloves garlic
1/4 cup olive oil

1 cup grated gruyere or parm (optional)

Directions

For the Soup
Bring the cannelloni and cranberry beans to a boil and skim foam off top. Simmer and cook for about 2 hours until the beans are tender. Dice the zucchini and the potatoes into a small dice (1.5 inches) and add to the pot with the beans. Add green beans as well. Simmer until the zucchini disintegrates (about an hour). Mash a few pieces of zucchini and potatoes against the side of the pot for thickness. Add macaroni, taste and season.

For the Pistou
In a food processor: peel and seed tomatoes and blend into a sauce. Set aside, and rinse out the processor bowl.
Add roughly chopped garlic, basil, and olive oil. Blend until smooth, then add the tomatoes and blend again.

Before serving, the soup, stir in the pistou into the soup pot.

If desired (but not vegan) can serve with parmesan or gruyere cheese at the table.

 

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Cold · Favorite · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Perfect 3 Bean Salad

I have tried soooo many recipes for 3 Bean Salad, and this one is my absolute favorite hands-down!  I have actually been known to eat this for breakfast it is that good (and then again for lunch… and then again for dinner ha).  This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ.  And like most marinated salads, the beauty of this is that the longer it sits, the yummier it gets!

I have made a single batch of this and it doesn’t last long, so below is a doubled recipe!  Or rather… the recipe I make on the weekends so I can have it everyday of the week.

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Perfect 3 Bean Salad

Time:

Servings: 10

Ingredients For the Salad:

  • 2 14oz cans of Chickpeas (drained)
  • 2 14oz cans of dark red kidney beans (drained)
  • 2 cups of fresh chopped green beans
  • 1 yellow bell pepper
  • 1 cup of chopped parsley
  • 1/4 cup chopped cilantro
  • 4 green onions
  • 1 tsp red pepper flakes (optional)

 

For the Dressing:

  • 3 lemons, juiced (about a 1/3 cup)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard (I like the Trader Joes version!)
  • 2 tbsp honey
  • 2 tbsp sweet relish
  • 1 tsp salt
  • 1 tsp fresh ground pepper

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Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the brans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3/4 pieces per bean is perfect!

In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley, cilantro, and green onion and add to the bowl as well.

(TIP: Use your biggest mixing bowl.  No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect.  In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work!  For larger storage, quart jars will work too!

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