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Low-Fat Soupe Au Pistou
| Ingredients | |||
| --- | FOR | THE SOUP --- | |
| 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 | ||
| --- | FOR | THE PISTOU --- | |
| 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 | ||
| --- | FOR | THE GARNISH --- | |
| 2 | tablespoon | parmesan cheese, grated | |
Directions: | |||
| 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. | |||
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