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Vegetable Soup with Pistou

Becky Luigart-Stayner
Yield 6 servings (serving size: 2 cups soup and 2 teaspoons pistou)
Navy beans, leeks, carrots, tomatoes, potatoes, and zucchini combine for a heart-healthy soup that takes the chill off a cold winter night. The flavorful topping is a basil pistou, a mixture similar to pesto minus the pine nuts.

Ingredients

  • Soup:
  • 1/2 cup dried navy beans
  • 6 cups water
  • 1 3/4 cups chopped leek
  • 1 cup chopped onion
  • 1 cup finely chopped carrot (about 2 medium)
  • 1 cup chopped seeded peeled tomato
  • 3/4 cup peeled diced potato
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 8 parsley sprigs
  • 1 bay leaf
  • Dash of ground thyme
  • 10 cup water
  • 1 1/2 cups diced zucchini (about 2)
  • 3/4 cup uncooked elbow macaroni
  • 1/4 pound green beans, trimmed and cut crosswise in half
  • Pistou:
  • 1 cup fresh basil leaves
  • 1/3 cup grated Parmesan cheese
  • 4 garlic cloves, peeled
  • 2 tablespoons extravirgin olive oil
  • Remaining ingredient:
  • Fresh thyme sprigs (optional)

Nutrition Information

  • calories 243
  • caloriesfromfat 24 %
  • fat 6.6 g
  • satfat 1.5 g
  • monofat 3.8 g
  • polyfat 0.9 g
  • protein 9.9 g
  • carbohydrate 37.6 g
  • fiber 8.3 g
  • cholesterol 3.9 mg
  • iron 2.9 mg
  • sodium 679 mg
  • calcium 135 mg

How to Make It

  1. To prepare soup, sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain; return beans to pan. Add 6 cups water; bring to a boil. Reduce heat, and simmer for 45 minutes or until tender. Drain; return beans to pan.

  2. Add leek and next 9 ingredients (through dash of thyme) to pan, stirring to combine. Add 10 cups water; bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.

  3. Stir in zucchini, macaroni, and green beans; cook 15 minutes or until macaroni is tender. Discard bay leaf.

  4. To prepare pistou, combine basil, cheese, and garlic in a food processor; process until a stiff paste forms. With processor on, slowly pour oil through food chute; process until well blended. Serve with soup. Garnish with thyme sprigs, if desired.