Free Recipe Low-Fat Soupe Au Pistou (Ww)
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Low-Fat Soupe Au Pistou (Ww) Recipe
Soup:
1 tb Olive oil
2 md Onion; 1/2 dice
2 md Carrot; 1/2 dice
2 md Zucchini; 1/2 dice
1/4 lb Greenbean; cut in 1 pieces
3 md Tomato; peeled, seeded, and
;cut in 1/2 dice
8 cl Garlic; finely chopped
1/2 lb Potato; 1/2 dice
3 c Broth, chicken; or vegetable
;or water
1 c Garbanzo; rinsed or drained
;can use bean of choice
Salt & pepper; to taste
=FF
Pistou:
1 c Basil leaves, fresh; packed
1 tb Olive oil
2 cl Garlic; finely chopped
1/2 c Chicken broth; vegetable or
;water
Salt & pepper; to taste
=FF
Garnish:
2 tb Parmesan cheese; grated
Low-Fat Soupe Au Pistou (Ww) Preparation
Note: 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 minestrone, 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 broth or water for the chicken stock. Served with thick slices of toasted garlic bread, this dish is a meal in itself. 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 heat, 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. Source: www.wwrecipes.com MMed by: ecravens@hdo.net Posted to MM-Recipes Digest by Earl Cravens <ecravens@hdo.net> on Aug 07, 1998
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Low-Fat Soupe Au Pistou (Ww)?
If you know a better Low-Fat Soupe Au Pistou (Ww) Recipe please comment below.