Soupe au Pistou

Soupe au Pistou
Soupe au Pistou
A good-for-you French stew Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. "Pistou" is its basil-based topping; Italians call it pesto. We call it delicious.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
French Soup/Stew Bean Herb Tomato Low Fat Vegetarian Healthy Self
  • 1 bay leaf
  • 1/2 cup chopped parsley
  • 1 cup diced onion
  • 1/2 tsp red pepper flakes
  • 3 sprigs fresh thyme
  • 1 cup diced celery
  • 1/2 cup diced carrot
  • 1 carrot, chopped
  • 1 1/2 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 celery stalk, chopped

PreparationFor the stock: In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock. For the soup: Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil. Nutritional analysis per serving: 314 calories, 10 g fat (1.5 g saturated fat), 43.5 g carbohydrates, 12.5 g protein Nutritional analysis provided by Self

PreparationFor the stock: In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock. For the soup: Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil. Nutritional analysis per serving: 314 calories, 10 g fat (1.5 g saturated fat), 43.5 g carbohydrates, 12.5 g protein Nutritional analysis provided by Self

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