100 g de haricots rouges
\n100 g de haricots jaunes
\n100 g de haricots verts
\n3 pommes de terre
\n2 courgettes
\n3 carottes
\n2 poireaux
\n1 oignon
\n1 branche de c\u00e9leri<\/p>\n
Pour le pistou<\/strong> Pr\u00e9paration<\/strong><\/p>\n 1.Egrener les haricots blancs et les haricots rouges. Couper en petits d\u00e9s les haricots verts plats et les autres l\u00e9gumes. 3.En cours de cuisson, \u00e9bouillanter les tomates, environ 2 mn et les peler. Suggestion : ajouter, \u00e0 l\u2019envie, du parmesan ou du gruy\u00e8re r\u00e2p\u00e9, ou tous les deux.<\/p>\n","protected":false},"excerpt":{"rendered":" Cette soupe m\u00eale basilic et haricots aux couleurs multiples. Un classique de la cuisine proven\u00e7ale.<\/p>\n","protected":false},"author":18,"featured_media":2972,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[245,254],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/soupe-au-pistou-1.jpg?fit=400%2C300","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":473,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/22\/473-pennes-aux-crevettes-au-bocconcini-et-aux-tomates-cerises\/","url_meta":{"origin":713,"position":0},"title":"Pennes aux crevettes, au bocconcini et aux tomates cerises","date":"22 ao\u00fbt 2009","format":false,"excerpt":"Une pr\u00e9paration de p\u00e2tes tr\u00e8s parfum\u00e9e. Parfaite pour une soir\u00e9e entre amis. Ingr\u00e9dients (pour 2 personnes) 150 g pennes 200 g crevettes roses 1 bocal de sauce pistou 8 tomates cerises 150 g de bocconcini (ou mozzarella) 2 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive 1 cuill\u00e8re \u00e0 soupe de vin blanc\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/penne_crevette_tomate-cerise_mozzarela-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":19,"url":"http:\/\/www.epicuria.fr\/index.php\/2007\/05\/03\/19-idee-rapide-la-crepe-farcie\/","url_meta":{"origin":713,"position":1},"title":"Id\u00e9e rapide : La cr\u00eape farcie","date":"3 mai 2007","format":false,"excerpt":"Bonjour ;) D\u00e9cidement, j'adore la cuisine facile et festive et je ne vais pas d\u00e9roger \u00e0 la r\u00e8gle aujourd'hui avec la recette. Le plat consiste en une cr\u00eape farcie \u00e0 la chair \u00e0 saucisse. C'est tr\u00e8s simple et rapide (si tant est qu'il faut pr\u00e9voir le temps de repos de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2007\/05\/crepe-1.jpg?fit=512%2C384&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":79,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/19\/79-carre-dagneau-aux-herbes\/","url_meta":{"origin":713,"position":2},"title":"Carr\u00e9 d’agneau aux herbes","date":"19 mai 2009","format":false,"excerpt":"Une recette classique.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/carre_agneau1-1.jpg?fit=500%2C447&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":135,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/06\/04\/135-pennes-au-chevre-aux-asperges-vertes-et-aux-tomates-sechees\/","url_meta":{"origin":713,"position":3},"title":"Pennes au ch\u00e8vre, aux asperges vertes et aux tomates s\u00e9ch\u00e9es","date":"4 juin 2009","format":false,"excerpt":"Une recette simple, rapide et excellente !","rel":"","context":"Dans "Recettes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/06\/pennes-asperge_chevre_tomates-seches-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1380,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/20\/1380-panier-de-brick-aux-legumes-cuits\/","url_meta":{"origin":713,"position":4},"title":"Panier de brick aux l\u00e9gumes cuits","date":"20 avril 2010","format":false,"excerpt":"Une recette simple mais d\u00e9licieuse, en plus, c\u2019est vraiment sympa en pr\u00e9sentation.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/panier-de-brick-aux-legumes-cuits-1.jpg?fit=333%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1090,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/01\/30\/1090-salade-de-surimi-aux-fregola\/","url_meta":{"origin":713,"position":5},"title":"Salade de surimi aux fregola","date":"30 janvier 2010","format":false,"excerpt":"En bouche, les fregola rappellent la texture du risotto, tout en \u00e9tant plus l\u00e9g\u00e8re et a\u00e9rienne. Lorsque vous h\u00e9sitez entre cuisiner un risotto ou des p\u00e2tes, les fregola sont le meilleur compromis ! Voici une excellente fa\u00e7on pour d\u00e9guster ces petites p\u00e2tes italiennes en forme de perle : Ingr\u00e9dients (pour\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/fregola_surimi-1.jpg?fit=400%2C357&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/713"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=713"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/713\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2972"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=713"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 tomates
\n3 gousses d’ail
\nun gros bouquet de basilic
\nhuile d’olive<\/p>\n![\"soupe-au-pistou\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/10\/soupe-au-pistou-1.jpg?resize=400%2C300\" "\\"soupe-au-pistou\\"")
<\/p>\n
\n2.Faire bouillir le tout dans 3 litres d’eau sal\u00e9e pendant 1 H 30 environ. <\/p>\n
\n4.Piler au mortier 5 grosses gousses d’ail et le basilic. Ajouter les tomates et verser des filets d’huile d’olive jusqu’\u00e0 obtention d’une pommade.
\n5.20 minutes avant la fin de cuisson, m\u00ealer cette pommade au contenu de la marmite. V\u00e9rifier l’assaisonnement qui doit \u00eatre relev\u00e9.<\/p>\n