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
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 cups vegetable stock low sodium
- 1/2 cup carrots finely sliced
- 1/2 cup celery finely sliced
- 1 clove garlic crushed
- 1/4 cup onion finely sliced
- 1 bay leaf
- 1/2 cup zucchini finely sliced
- 12 green beans finely sliced
- 1/2 cup tomato seeds removed, diced
- 1/2 cup canned kidney beans rinsed
- 1/2 cup button mushrooms sliced
- 1/2 cup orzo uncooked
- Salt and pepper to taste
- 8 leaves fresh basil finely chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- To a medium-sized pot, add vegetable stock, carrots, celery, garlic, onion and bay leaf.
- Simmer and cook for three minutes.
- Add zucchini, green beans, tomato, kidney beans, mushrooms and orzo, and cook another five minutes until orzo is tender.
- Remove bay leaf, and season.
- 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
