 Soupe Au Pistou: A lightened version of the classic Provençal dish. Photo courtesy Turner Publishing Company.
January 2010 |
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Healthy Soup Recipes
Page 5: Soupe Au Pistou
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On The Menu:
Soupe Au Pistou
Pistou is a Provençal variant of pesto made of basil, garlic, olive oil and salt; soupe au pistou is a hearty vegetable soup with the pistou stirred right in before serving. Here, the pistou is lightened using a fraction of the olive oil, without any sacrifice of flavor. When the pistou is stirred in, the soup turns a vibrant green and becomes perfumed with the intense, sweet aroma of basil mixed with garlic.
Recipe yields 6 servings. Calories per serving: 211.
Ingredients
- 1 14.5-ounce can diced tomatoes, drained, divided use
- 2 cups packed fresh basil leaves
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves of garlic, roughly chopped
- 2 large leeks (white and pale green parts only), chopped and rinsed
- 2 medium carrots, peeled and chopped
- 1 medium Yukon Gold potato, peeled and diced
- 8 cups low-sodium chicken or vegetable broth, divided use
- ½ cup orzo (rice-shaped pasta) or other tiny-shaped pasta
- 1-½ cups fresh or frozen cut green beans
- 1 15-ounce can white beans (any variety), rinsed and drained
- ¼ teaspoon dried crushed red pepper
- Optional: additional freshly grated Parmesan cheese
Preparation
- Measure ½ cup of the drained tomatoes and place in a food processor with the basil, Parmesan cheese, oil and garlic. Purée. Season the pistou with salt and pepper.
- Combine the leeks, carrots, potato and 1 cup of the broth in a large saucepan set over medium-low heat. Cook until the vegetables are almost tender, stirring occasionally, about 8 minutes.
- Add the remaining broth. Bring to a boil. Stir in the orzo. Bring to a boil, then reduce heat to medium. Simmer, uncovered, 12 minutes, until the orzo is almost tender, stirring often.
- Add the green beans, white beans, red pepper and remaining tomatoes. Cook 10 minutes. Season with salt and pepper to taste.
- Stir the pistou into the soup and serve. If desired, sprinkle with the additional Parmesan cheese.
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Recipe © copyright Camilla V. Saulsbury. All rights reserved. Additional content
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