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Soupe au Pistou

Yield Makes 12 to 14 servings
Notes: Soup can be made up to 2 days ahead. Reheat, covered, over high heat. Transport in a thermos or a tightly covered container in an insulated chest. Carry pistou in a separate covered jar.


  • 3 1/2 quarts vegetable or fat-skimmed chicken broth
  • 1 pound butternut or Hubbard squash
  • 2 carrots (6 oz. total), peeled
  • 1 red thin-skinned potato (5 oz.), scrubbed
  • 3 stalks celery (1/2 lb. total), rinsed
  • 1 onion (1/2 lb.), peeled and chopped
  • 3 cloves garlic, minced
  • 1/2 pound zucchini, ends trimmed
  • 1 red bell pepper (1/2 lb.), rinsed, stemmed, and seeded
  • 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil
  • 5 cans (15 oz. each) cannellini (white) beans, rinsed and drained
  • Pistou
  • Salt and pepper

Nutrition Information

  • calories 211
  • caloriesfromfat 18 %
  • protein 10 g
  • fat 4.3 g
  • satfat 0.6 g
  • carbohydrate 34 g
  • fiber 8 g
  • sodium 303 mg
  • cholesterol 0.9 mg

How to Make It

  1. In an 8- to 10-quart pan over high heat, bring broth to a boil.

  2. Meanwhile, cut skin from butternut squash. Cut squash, carrots, potato, and celery into 1/2-inch cubes.

  3. Add butternut squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.

  4. Meanwhile, cut zucchini and red bell pepper into 1/2-inch cubes.

  5. Add zucchini, bell pepper, basil, and beans to broth. Cover and return to a boil over high heat. Reduce heat and simmer until all vegetables are tender when pierced, about 20 minutes longer.

  6. Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add salt and pepper and more pistou to taste.