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Pistou
Vegetable Soup
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1 lb. dried
white beans, cooked |
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1 Tbsp. olive
oil |
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2 onions,
chopped |
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4 cloves
garlic |
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3 carrots,
chopped |
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1 celery rib,
chopped |
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4 potatoes,
diced |
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28 oz. whole
tomatoes, diced |
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1/4 head
cabbage, shredded |
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8 leaves
kale, shredded |
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6 cups
chicken broth, canned or homemade |
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1 tsp. thyme |
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Salt and
pepper to taste |
Puree half the beans in your food processor
and set aside. In a large pot, heat olive oil and saute onion
and garlic for about two minutes or until translucent. Add
carrot, celery and potato and saute another 2 minutes. Add
tomatoes and their liquid, beans, bean puree and seasoning.
Let simmer 5 minutes. Add chicken broth to the mixture (sooner
if it seems to be drying out). Add cabbage and kale, correct
the seasoning and simmer until veggies are completely tender.
Serve with a dollop of pesto (either homemade or readily
prepared from a jar) on the top.
Serves 12. Per serving: 114 calories, 2g
fat, 6g protein, 19g carbohydrate, 5g dietary fiber, 0mg
cholesterol, and 419mg sodium.
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