- 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
- Salt and pepper
- 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
In an 8- to 10-quart pan over high heat, bring broth to a boil.
Meanwhile, cut skin from butternut squash. Cut squash, carrots, potato, and celery into 1/2-inch cubes.
Add butternut squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.
Meanwhile, cut zucchini and red bell pepper into 1/2-inch cubes.
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.
Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add salt and pepper and more pistou to taste.