How To make Low Fat Soupe Au Pistou
Ingredients
FOR
THE SOUP :
1
tablespoon
olive oil
2
each
onions, cut into 1/2 inch dice
2
each
carrots, cut into 1/2 inch dice
2
each
zucchini, cut into 1/2 inch dice
1/4
pound
green beans, cut into 1 inch pieces
3
each
tomatoes, peeled, seeded, cut into 1/2 inch dice
8
each
garlic, cloves, finely chopped
1/2
pound
potatoes, cut into 1/2 inch dice
3
cup
chicken broth, low-fat or vegetable broth or water
1
cup
chick peas, or garbanzos, or canned bean of your choice, rinsed, drained
1
salt, to taste
1
pepper, to taste
FOR
THE PISTOU :
1
cup
basil, leaves, fresh, packed
1
tablespoon
olive oil
2
each
garlic, cloves, finely chopped
1/2
cup
chicken broth, low-fat, or vegetable broth or water
1
salt, to taste
1
pepper, freshly ground
FOR
THE GARNISH :
2
tablespoon
parmesan cheese, grated
Directions:
Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender.
For the pistou, combine all ingredients in a blender or food processor and puree until smooth.
To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese. Served with thick slices of toasted garlic bread, this dish is a meal in itself.
Serves 4 to 6.
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