Soupe au Pistou

I’ve adapted this soup’basically a vegetable-basil soup’from the French classic. But the basil in this recipe isn’t pounded (pistou) into a pesto sauce as in the original version; instead, it’s chopped and added as garnish to give the soup great flavour.

Best Health Magazine, November/December 2010; Photo by Jodi Pudge

 

Soupe au Pistou
Soupe au Pistou
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. To a medium-sized pot, add vegetable stock, carrots, celery, garlic, onion and bay leaf.
  2. Simmer and cook for three minutes.
  3. Add zucchini, green beans, tomato, kidney beans, mushrooms and orzo, and cook another five minutes until orzo is tender.
  4. Remove bay leaf, and season.
  5. Divide among four bowls and top with basil.
Recipe Notes

Per serving: 123 calories, 7 g protein, 1 g fat (0 g saturated fat), 36 g carbohydrates, 6 g fibre, 0 mg cholesterol, 149 mg sodium