Soupe au Pistou
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.
More From Sunset
- Calories: 211
- Calories from fat: 18%
- Protein: 10g
- Fat: 4.3g
- Saturated fat: 0.6g
- Carbohydrate: 34g
- Fiber: 8g
- Sodium: 303mg
- Cholesterol: 0.9mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note