Low-Fat Soupe Au Pistou

Name: Low-Fat Soupe Au Pistou
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; onions; carrots; zucchini; green beans; tomatoes; garlic; potatoes; chicken broth; chickpeas (garbanzo beans); salt; black pepper; basil; olive oil; garlic; chicken broth; salt; black pepper; parmesan, parmigiano-reggiano cheese, grated

Submitted by J Jay

Try this savory low-fat soup made with zucchini, green beans and chickpeas.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

TABLESPOON OLIVE OIL

EACH ONIONS
cut into 1/2 inch dice

EACH CARROTS
cut into 1/2 inch dice

EACH ZUCCHINI
cut into 1/2 inch dice

POUND GREEN BEANS
cut into 1 inch pieces

EACH TOMATOES
peeled, seeded, cut into 1/2 inch dice

EACH GARLIC
cloves, finely chopped

POUND POTATOES
cut into 1/2 inch dice

CUPS CHICKEN BROTH
low-fat or vegetable broth or water

CUP CHICKPEAS (GARBANZO BEANS)
or garbanzos, or canned bean of your choice, rinsed, drained

X SALT
to taste *

X BLACK PEPPER
to taste *

CUP BASIL
leaves, fresh, packed *

TABLESPOON OLIVE OIL

CLOVES GARLIC
finely chopped

CUP CHICKEN BROTH
low-fat, or vegetable broth or water

X SALT
to taste *

X BLACK PEPPER
freshly ground *

TABLESPOONS PARMESAN CHEESE
grated

Directions

Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender.

For the pistou, combine all ingredients in a blender or food processor and purée until smooth.

To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese. Served with thick slices of toasted garlic bread, this dish is a meal in itself.

Serves 4 to 6.