A traditional French pistou is a nut-free pesto, but the spinach pesto (or any refrigerated brand) is delicious here. Don't rinse the canned beans after draining; any remaining starches will help bring the soup together.

Deb Wise
Recipe by Cooking Light April 2017

Gallery

Recipe Summary

active:
30 mins
total:
45 mins
Yield:
Serves 4 (serving size: about 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large saucepan over medium-high 4 minutes or until crisp. Add onion, celery, carrots, and garlic; cook 7 minutes, stirring occasionally. Add stock, thyme, and sage; bring to a boil. Cook 10 minutes or until reduced to about 5 cups.

    Advertisement
  • Reduce heat to medium-low. Add zucchini, haricots verts, and cannellini beans; cook 5 minutes. Stir in juice, pepper, and salt. Divide soup among 4 bowls; top each serving with about 1 1/2 tablespoons spinach pesto.

Nutrition Facts

296 calories; fat 12.7g; saturated fat 3.1g; mono fat 4.8g; poly fat 3.2g; protein 16g; carbohydrates 32g; fiber 9g; cholesterol 12mg; iron 3mg; sodium 612mg; calcium 146mg; sugars 9g; added sugar 0g.
Advertisement
Advertisement