French Potage with Kale Pistou (Meatless Monday)

French Potage with Kale Pistou recipe, Vegetable soup recipe, leeks, carrots, potato, white bean, Protein potage recipe, kale pesto

French Potage with Kale Pistou

A potage is a thick soup or stew, and this recipe for French Potage with Kale Pistou is thick, rich, hearty and packed with protein; perfect for a Meatless Monday. 

My inspiration today came from this recipe from Vegetarian Times. I have modified their recipe to include protein, with the inclusion of white beans. I’ve also made my pistou (which is similar to a pesto) with fresh baby kale.

Starting with a titch of butter and some leeks, vermouth (or a dry white wine) is added along with garlic, carrots, potato, white beans, thyme, bay leaf, and vegetable stock (or water).


Once the vegetables become soft, the soup is pureed with an immersion blender (or in a regular blender) to make it smooth. It’s topped with the pistou for a real punch of flavor.

As I said, I made my pistou with baby kale leaves. Two cups of firmly packed leaves are combined with two teaspoons of prepared pesto (I actually used basil I preserved from my garden in olive oil and froze during the summer), and 1 tablespoon of olive oil.

I am in love with this soup and I hope you’ll try it. Since the groundhog says we have six more weeks of winter, there’s plenty of soup season left!

P~

5.0 from 1 reviews
French Potage with Kale Pistou (Meatless Monday)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • FOR THE POTAGE (SOUP):
  • 1 tablespoon unsalted butter
  • 1 leeks, white and pale green parts chopped (about 2 cups)
  • ¼ cup Vermouth (or dry white wine)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 large russet potato, peeled and diced (about 2 cups)
  • 3 medium carrots, chopped (about 2 cups)
  • 1 -15 ounce can white beans, rinsed and drained
  • 1 teaspoon dry thyme leaves (I put mine in a tea ball and suspended it in the cooking soup to infused the flavor without the dry leaves being in the actual soup), or 2 sprigs fresh
  • 1 bay leaf
  • 3 cups vegetable stock (or water - and more later to create desired thickness)
  • FOR THE PISTOU:
  • 2 cups firmly packed kale leaves, washed and stemmed
  • 2 teaspoons prepared basil pesto
  • 1 tablespoon olive oil
Instructions
  1. FOR THE POTAGE (SOUP):
  2. Melt butter in large saucepan over medium heat.
  3. Add leeks and pinch of salt.
  4. Place a cover on the pan and cook 5 to 7 minutes, or until leeks are softened, stirring often.
  5. Stir in Vermouth and garlic.
  6. Cook uncovered 1 to 2 minutes.
  7. Add potato, carrots, white beans, thyme, bay leaf and stock.
  8. Cover and bring to a boil.
  9. Reduce heat to medium-low, and simmer 30 minutes, or until potato and carrots are soft.
  10. Remove thyme and bay leaf.
  11. Using an immersion blender (or regular blender) purée soup.
  12. Add water to bring to desired thickness.
  13. Season with salt and ground black pepper, to taste.
  14. FOR THE PISTOU:
  15. Place kale and prepared basil pesto into a food processor.
  16. Pulse to chop the kale.
  17. Pour in olive oil, and blend until smooth.
  18. Season with salt and pepper.
  19. Serve dollop on top of soup.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Beans, Meatless Monday, Saucy Southerner Recipes, Soups, Vegetables. Bookmark the permalink.

One Response to French Potage with Kale Pistou (Meatless Monday)

  1. This looks like the type of soup that would adequately warm your bones in winter. 😉 Also: it looks delicious. I love the idea of using kale in a pistou!

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