Soupe au Pistou

By myoung

Nutritional Information:
159 calories
12 total fat (2.6 g sat)
5 mg cholesterol
8 g carbohydrate
7 g protein
1.3 g fiber
377 mg sodium

Ingredients

• Soup
• 2 tablespoons of olive oil
• 3 leeks (white and pale-green parts only), thinly sliced
• 3 medium garlic cloves, minced
• Salt and black pepper
• 1 large can (48 ounces) reduced-sodium chicken broth
• 1 can (15.5 - 19 ounce size) white or cannellini beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 medium zucchini, quatered length-wise and sliced
• 1 medium yellow squash, quartered
• 1 dried bay leaf
• 1/2 teaspoon dried thyme or 1 teaspoon fesh thyme
• 1/2 pound green beans, cut into 1-inch pieces (about 1 1/2 cups)
• Pistou
• 3 medium garlic cloves, halved
• 3 cups packed fresh basil leaves (2.5 ounces from 2 medium bunches)
• 1/2 teaspoon of salt
• 5 tablespoons olive oil
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minutes; uncovered. Add green beans to pot; simmer 6 to 8 minutes longer, until tender. Meanwhile, make pistou: In blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 tablespoon pistou into each bowl.