Name: Soupe au Pistou
Yield: Makes 6 servings
Ingredients: 1 1/2 tbsp olive oil; 1 medium onion, thickly sliced; 1 celery stalk, chopped; 1 head fennel, chopped; 1 carrot, chopped; 2 plum tomatoes, quartered; 4 cloves garlic, crushed; 1/2 tsp red pepper flakes; 3 sprigs fresh thyme; 1 bay leaf; 1 1/2 tbsp olive oil; 1 cup diced onion; 2 garlic cloves, peeled and minced; 1/2 cup diced carrot; 1 cup diced celery; 1/2 cup chopped parsley; 1 tbsp minced fresh thyme; 1 1/2cups drained and chopped canned plum tomatoes; 2 cans (15 ounces each) white cannelini beans, rinsed and drained; 6 tsp prepared pesto or extra-virgin olive oil

A good-for-you French stew

Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. "Pistou" is its basil-based topping; Italians call it pesto. We call it delicious.

Recipe information

Yield
Makes 6 servings

Ingredients

Stock

1 1/2 tbsp olive oil

1 medium onion, thickly sliced

1 celery stalk, chopped

1 head fennel, chopped

1 carrot, chopped

2 plum tomatoes, quartered

4 cloves garlic, crushed

1/2 tsp red pepper flakes

3 sprigs fresh thyme

1 bay leaf

Soup

1 1/2 tbsp olive oil

1 cup diced onion

2 garlic cloves, peeled and minced

1/2 cup diced carrot

1 cup diced celery

1/2 cup chopped parsley

1 tbsp minced fresh thyme

1 1/2cups drained and chopped canned plum tomatoes

2 cans (15 ounces each) white cannelini beans, rinsed and drained

6 tsp prepared pesto or extra-virgin olive oil

Preparation

For the stock:
Step 1
In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
For the soup:
Step 2
Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.

Nutrition Per Serving

Nutritional analysis per serving: 314 calories

10 g fat (1.5 g saturated fat)

43.5 g carbohydrates

12.5 g protein

#### Nutritional analysis provided by Self

TagsSoup Soup/Stew French European Canned Tomato Tomato Vegetable Cannellini Bean White Bean Bean and Legume Main Dinner Gluten Free Vegetarian Self

Recipe information

Ingredients

Stock

Soup

Preparation

For the stock:

Step 1

For the soup:

Step 2

Nutrition Per Serving

Recipe notes