My suggestion for this recipe is to use a good quality veggie broth instead of "water". This will add so much more flavor than the water that is called for. I made this (with the broth) and served it with sandwiches. Made a nice cold winter day lunch.
Vegetable Soup with Pistou
Washing leeks can be a hassle. Weir teaches her students to chop them first, then rinse in a strainer.
Yield: 6 servings (serving size: 2 cups soup and 2 teaspoons pistou)
More From Cooking Light
Amount per serving
- Calories: 243
- Calories from fat: 24%
- Fat: 6.6g
- Saturated fat: 1.5g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.9g
- Protein: 9.9g
- Carbohydrate: 37.6g
- Fiber: 8.3g
- Cholesterol: 3.9mg
- Iron: 2.9mg
- Sodium: 679mg
- Calcium: 135mg
- 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
- 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)
- 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.
- 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.
- Stir in zucchini, macaroni, and green beans; cook 15 minutes or until macaroni is tender. Discard bay leaf.
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Appetizers