Wednesday, June 24, 2009

Soupe au Pistou

Summer is by far my least favorite season but these CSA boxes are seriously making me rethink that opinion. As usual I ordered extra strawberries this week. Farmer Monte promises we'll have tomatoes starting in 2 weeks and we'll have them in every subsequent box lasting until the first frost.



Soupe au Pistou

This simple Provencal summer vegetable soup can vary widely but it usually always contains green beans, tomatoes, and potatoes with a fresh basil topping. I leave out the salt in the soup itself but if you use tomatoes or broth or beans with salt, you might want to reduce the salt in the pistou.

Serves 6

1 Tbsp. extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
1 lb. Yukon gold potatoes, peeled and chopped
1/2 lb green beans, trimmed and cut into 1" lengths
1 bay leaf
14. 5 oz can no-salt-added tomatoes
15 oz. can no-salt-added navy beans such as Eden brand
4 c. homemade vegetable stock



In a large soup or stock pot, saute onions in oil for 4 minutes or until translucent. Add garlic and carrots and continue to saute for 3 more minutes, stirring occasionally. Add remaining ingredients and bring to a boil. Cover, reduce heat to medium-low and simmer for 30 minutes or until potatoes are tender.


Basil-Parsley Pistou

1 c. packed fresh basil leaves
1/2 c. packed fresh Italian parsley leaves
1/3 c. extra-virgin olive oil
2 cloves garlic
1/2 tsp. sea salt

In a food process or blender, puree the pistou ingredients briefly. (I leave the pistou coarser than regular pesto so I get little pieces of herb leaves in the soup.) Swirl about 1 1/2 Tbsp. pistou on top of each serving of soup. If desired you can also drizzle some additional extra-virgin olive oil on top of each serving.





Nutritional Analysis Provided by MasterCook 9

Per Serving (excluding unknown items): 343 Calories; 15g Fat (38.1% calories from fat); 10g Protein; 44g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 3 Fat.

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