Low-fat Soupe Au Pistou (ww)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats, Dairy	French	France, Pesto, Soup, Totry, Vegetable	1	Servings

INGREDIENTS

		Soup
1	T	Olive oil
2		Onion, 1/2" dice
2		Carrot, 1/2" dice
2		Zucchini, 1/2" dice
1/4	lb	Greenbean, cut in 1" pieces
3		Tomato, peeled seeded and
		cut in 1/2" dice
8		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	T	Olive oil
2		Garlic, finely chopped
1/2	c	Chicken broth, vegetable or
		water
		Salt & pepper, to taste
		=FF
		Garnish
2	T	Parmesan cheese, grated

INSTRUCTIONS

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

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