The Provençal “ minestrone ”, the foolproof pistou soup, brings together seasonal vegetables and beans, enhanced with a spoonful of pistou and grated cheese.
It is a nourishing market dish, which adapts to each season to be enjoyed all year round. At Jack Meal , we prefer it without pasta , because the variety of beans and the potato already give it all its richness.
Essential ingredients
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Courgettes,
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Green beans,
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Red beans,
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White beans,
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Coco beans,
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Carrots,
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Potatoes,
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Tomatoes,
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Onions,
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Garlic,
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Basil,
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Olive oil.
Possible variations : small pasta (vermicelli or coquillettes), bacon, leeks.
Use your Jack Meal thermal bag to cook your soup!
- The day before: Soak the white, red and coco beans in hot (in the thermal bag) or cold water.
- On the same day : Wash and cut all the vegetables to a similar size to promote even cooking and a nice presentation on the plate.
- In a casserole dish, fry the bacon pieces until they are nicely browned, then set aside.
- In the same pot, sauté a chopped onion, two cloves of garlic and the carrots.
- When the onions are translucent, add the potatoes, green beans, all three types of beans, tomatoes and courgettes.
- Pour about 3 litres of water , add salt and pepper, a bunch of basil (and, if desired, a vegetable stock cube). Cover.
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While the broth is heating up, open the Jack Meal thermal bag on a clean work surface and place a cloth at the bottom.
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When the water boils (bubbles in the center of the pot, approximately 95°C ), add the cooked bacon.
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Mix one last time to homogenize the heat of the broth, then immediately place the casserole dish in the thermal bag .
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Place the bag's lid on the pot lid, close it with the drawstring, and ensure no heat escapes.
Let it cook for 45 minutes to 1 hour : the cooking continues naturally, without heat. -
Meanwhile, grate the cheese (Gruyère, Comté, or Parmesan) and prepare the pistou by blending a large bunch of fresh basil, three cloves of garlic, and olive oil. Season with salt and pepper and refrigerate.
At the time of service
Remove the casserole from the thermal bag, arrange the soup in deep plates, add a spoonful of pesto and a small handful of grated cheese.
Jack Meal's tips
Pistou soup is perfectly suited to two-stage cooking : the vegetables retain their shape and the broth is enriched without overcooking.
By extending the cooking time off the heat, we preserve the nutritional value and true flavor of the vegetables , while also saving energy.
