Low-fat soupe au pistou

 
                          Low-Fat Soupe Au Pistou
 
 Recipe By     : World Wide Recipe A Day
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chowder, Soups & Stews           French
                 World Wide Recipe A Day
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***FOR THE SOUP***
    1      tablespoon    olive oil
    2      medium        onions -- cut into 1/2" dice
    2      medium        carrots -- cut into 1/2" dice
    2      medium        zucchini -- (courgettes), cut
                         -- into 1/2" dice
      1/4  pound         green beans -- (haricots), cut into
                         -- 1" pieces
    3      medium        tomatoes -- peeled seeded and
                         -- cut into 1/2" dice
    8                    garlic cloves -- finely chopped
      1/2  pound         potatoes -- cut into 1/2" dice
    3      cups          low-fat chicken broth -- vegetable broth or
                         -- water
    1      cup           chick peas -- (garbanzos), or
                         -- canned bean of your
                         -- choice rinsed and
                         -- drained
                         salt and freshly ground black pepper -- to taste
                         ***FOR THE PISTOU***
    1      cup           packed fresh basil leaves
    1      tablespoon    olive oil
    2      cloves        garlic -- finely chopped
      1/2  cup           low-fat chicken broth -- vegetable broth or
                         -- water
                         salt and freshly ground black pepper -- to taste
                         ***FOR THE GARNISH***
    2      tablespoons   grated parmesan cheese
 
 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 h
 eat, 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 puree 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.  Serves 4 to 6.
 
 Sent: Monday, August 03, 1998 6:34 PM Subject: Soups&Salads - Soupe au Pistou -
  August 4, 1998
 
 Notes: Today's "Elegant but Light" recipe is a reduced-fat version of a French 
 classic.  You can add the pistou (kind of the French version of pesto) to your 
 favorite vegetable soup, and you can even use it to dress up a canned minestron
 e, some of which are very good.  Or you can start from scratch, as we have done
  here.  You can also make this recipe vegetarian by substituting vegetable brot
 h or water for the chicken stock.  Served with thick slices of toasted garlic b
 read, this dish is a meal in itself.
 
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/11/98
 
 Sent to me by TheChef@wwrecipes.com
 
 
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