Soupe au Pistou

recipe
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.

Yield:

Makes 12 to 14 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.

Note:

December 1998
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