Soupe au Pistou
Recipe from Vegetarian Times
Pistou is a fragrant sauce of garlic, basil, and olive oil that's related to Italian pesto. Here, it is stirred into a Provencal soup at the last minute. The heat of the soup releases the flavors of the garlic and basil without cooking them.
see savings1/3 cupdried chickpeas, rinsed
see savings1/3 cupdried pinto beans, rinsed
see savings1 15 ounce canchopped tomatoes
see savings1medium onion, chopped (1 cup)
see savings1clove garlic, minced (1 teaspoon)
see savings1bay leaf
see savings1sprig fresh thyme
see savings3medium red potatoes, cut into 1/2-inch chunks (1 cup)
see savings2carrots, sliced (1 cup)
see savings1 cupfrozen Italian flat beans
see savings1/4 cupvermicelli, optional
see savings8 cupsfresh basil leaves
see savings8cloves garlic, peeled
see savings1/2 cupolive oil
To make Soup: Place chickpeas and pinto beans in large pot, and cover with water. Bring to a boil, cover, and cook 10 minutes. Remove from heat, and let stand 30 minutes. Drain beans, and rinse.
Return beans to pot; add tomatoes, onion, garlic, bay leaf, thyme, and 5 cups water. Cover, and bring to a boil. Season with pepper, reduce heat to medium-low, cover, and simmer 30 minutes. Add potatoes and carrots, and simmer, covered, 30 minutes. Stir in flat beans, and cook 10 minutes, or until beans are tender. Stir in vermicelli, if desired. Cook 3 minutes more.
Spoon 2 tablespoons Pistou in bottom of each bowl. Spoon Soup over top.
Per Serving: cal. (kcal) 237, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 22, fiber (g) 6, sugar (g) 5, pro. (g) 6, sodium (mg) 375, Percent Daily Values are based on a 2,000 calorie diet