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.
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.
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.
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.