I HAVE MOVED! My main blog as of Sept of 2010 is TWO YEARS TO HAPPY WEIGHT AFTER. Visit me there. My post links in the updates below will link up to the new blog. THANKS for reading!

Created by MyFitnessPal - Nutrition Facts For Foods

Tuesday, October 9, 2007

Do You Like Pistou? Soup for You!

I loooooove pistou.

I used to eat lunch regularly in the late nineties and first couple years of the new millenium at a small, charming restaurant owned by a chef from North Africa with French ancestry. He made some really delicious fresh dishes, including a mozzarella with tomato salad that used a lovely, fresh, clean pistou. (His house specialty chicken is something I still miss in the years since it closed, due to, I believe, his illness.)

I got the following South Beach Diet recipe for Soupe au Pistou in my email box this week, and I had to save it as soon as I saw "Pistou." :)

Maybe you'd enjoy it as well. Here ya go:

Soupe au Pistou

Serves 8


2 tablespoons extra-virgin olive oil
3 leeks (white and pale green parts only), thinly sliced
3 medium garlic cloves, minced
Salt and black pepper
1 large can (48 ounces) reduced-sodium chicken broth
1 can (15.5–19 ounces) white or cannellini beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
2 medium zucchini, quartered length-wise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 pound green beans, cut into 1-inch pieces (about 1 1/2 cups)

3 medium garlic cloves, halved
3 cups packed fresh basil leaves (2.5 ounces, from 2 medium bunches)
1/2 teaspoon salt
5 tablespoons olive oil
1/2 cup grated Parmesan cheese

The pistou makes about 1/2 cup, so you aren't using the full 5 tablespoons of oil in the soup. Each serving receives only 1 tablespoon of the mixture.

Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds more, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minutes; uncovered. Add green beans to pot; simmer 6 to 8 minutes longer, until tender. Meanwhile, make pistou: In a blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With the machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 tablespoon pistou into each bowl.

Make-Ahead Tip Soup can be made 1 day ahead; pistou can be made 2 days ahead. Refrigerate both, tightly covered. Add pistou after heating soup.

Nutritional Information
159 calories 12 g total fat (2.6 g sat)
5 mg cholesterol
8 g carbohydrate
7 g protein
1.3 g fiber
377 mg sodium

No comments: