Recipe Details

Summary

Name: Low-Fat Soupe Au Pistou

Category: Beans And Grains

Ingredients and Directions

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FOR THE SOUP

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1 tablespoon olive oil

2 each onions, cut into 1/2 inch dice

2 each carrots, cut into 1/2 inch dice

2 each zucchini, cut into 1/2 inch dice

1/4 pound green beans, cut into 1 inch pieces

3 each tomatoes, peeled, seeded, cut into 1/2 inch dice

8 each garlic, cloves, finely chopped

1/2 pound potatoes, cut into 1/2 inch dice

3 cup chicken broth, low-fat or vegetable broth or water

1 cup chick peas, or garbanzos, or canned bean of your choice, rinsed, drained

1 salt, to taste

1 pepper, to taste

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FOR THE PISTOU

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1 cup basil, leaves, fresh, packed

1 tablespoon olive oil

2 each garlic, cloves, finely chopped

1/2 cup chicken broth, low-fat, or vegetable broth or water

1 salt, to taste

1 pepper, freshly ground

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FOR THE GARNISH

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2 tablespoon parmesan cheese, grated

Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender. For the pistou, combine all ingredients in a blender or food processor and puree until smooth. To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese. Served with thick slices of toasted garlic bread, this dish is a meal in itself. Serves 4 to 6.