Pistou Vegetable Soup

Pistou Vegetable Soup

Ingredients :

  • 1 lb. dried white beans, cooked
  • 1 Tbsp. olive oil
  • 2 onions, chopped
  • 4 cloves garlic
  • 3 carrots, chopped
  • 1 celery rib, chopped
  • 4 potatoes, diced
  • 28 oz. whole tomatoes, diced
  • 1/4 head cabbage, shredded
  • 8 leaves kale, shredded
  • 6 cups chicken broth, canned or homemade
  • 1 tsp. thyme
  • Salt and pepper to taste

Directions :

  • 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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