Side Pannel
Low-Fat Soupe Au Pistou (Ww)
Low-Fat Soupe Au Pistou (Ww)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetables
Ingredients List
- Soup:
- 1 tb Olive oil
- 2 md Onion; 1/2" dice
- 2 md Carrot; 1/2" dice
- 2 md Zucchini; 1/2" dice
- 1/4 lb Greenbean; cut in 1" pieces
- 3 md Tomato; peeled, seeded, and
- ;cut in 1/2" dice
- 8 cl Garlic; finely chopped
- 1/2 lb Potato; 1/2" dice
- 3 c Broth, chicken; or vegetable
- ;or water
- 1 c Garbanzo; rinsed or drained
- ;can use bean of choice
- Salt & pepper; to taste
- =FF
- Pistou:
- 1 c Basil leaves, fresh; packed
- 1 tb Olive oil
- 2 cl Garlic; finely chopped
- 1/2 c Chicken broth; vegetable or
- ;water
- Salt & pepper; to taste
- =FF
- Garnish:
- 2 tb Parmesan cheese; grated
Directions
Note: Reduced-fat version of a French classic. You can add the pistou
(kind of the French version of pesto) to your favorite vegetable
soup, and you can even use it to dress up a canned minestrone, some of
which are very good. Or you can start from scratch, as we have done
here. You can also make this recipe vegetarian by substituting
vegetable broth or water for the chicken stock. Served with thick
slices of toasted garlic bread, this dish is a meal in itself.
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.
Serves 4 to 6.
(kind of the French version of pesto) to your favorite vegetable
soup, and you can even use it to dress up a canned minestrone, some of
which are very good. Or you can start from scratch, as we have done
here. You can also make this recipe vegetarian by substituting
vegetable broth or water for the chicken stock. Served with thick
slices of toasted garlic bread, this dish is a meal in itself.
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.
Serves 4 to 6.
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