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Vegetable Soup
with Pistou

6 servings

  •    PISTOU:
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup olive oil
  • 1/4 cup freshly grated parmesan cheese
  • 2 Tablespoons pine nuts
  • 1 clove minced garlic

  •    SOUP:
  • 5 cups Vegetable Broth
  • 5 ounces potatoes, (1) peeled,
       coarsely diced
  • 1 small carrot, peeled, coarsely diced
  • 1/2 onion, coarsely chopped
  • 1/2 leek, (white and pale green part
       only), thinly sliced
  • 1 whole bay leaf
  • 1 1/2 teaspoons chopped fresh thyme
  • 2/3 cup canned cannellini beans,
       (white kidney beans) drained
  • 1 small tomato, peeled, seeded, chopped
  • 1 small zucchini, coarsely diced
  • 2 ounces green beans, trimmed, cut
       into 1/2-inch lengths

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

FOR PESTOU: Blend all ingredients in processor to coarse puree. Season with salt and pepper.

FOR SOUP: Bring stock to boil in a large saucepan. Add potato, carrot, onion, leek, bay leaf and thyme. Reduce heat; simmer until potato is almost tender, about 10 minutes. Add cannellini, tomato, zucchini and green beans; simmer until green beans are tender, about 4 minutes. Season soup with salt and pepper.

Ladle soup into bowls. Top each with a dollop of pistou

 
Nutrition Facts
Amount Per Serving: Calories 196 - Calories from Fat 106
Percent Total Calories From: Fat 54%, Protein 10%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 2mg, Sodium 1729mg, Total Carbohydrate 18g, Dietary Fiber 1g, Protein 5g, Vitamin A 1911 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units

Bon appetit!

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