> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Low-Fat Soupe Au Pistou Category Beans and Grains Total Hits 14 Rating | voted : 0 times The Recipe Ingredients --- FOR THE SOUP --- 1 tablespoon olive oil 2 each onions, cut into 1/2 inch dice 2 each carrots, cut into 1/2 inch dice 2 each zucchini, cut into 1/2 inch dice 1/4 pound green beans, cut into 1 inch pieces 3 each tomatoes, peeled, seeded, cut into 1/2 inch dice 8 each garlic, cloves, finely chopped 1/2 pound potatoes, cut into 1/2 inch dice 3 cup chicken broth, low-fat or vegetable broth or water 1 cup chick peas, or garbanzos, or canned bean of your choice, rinsed, drained 1 salt, to taste 1 pepper, to taste     --- FOR THE PISTOU --- 1 cup basil, leaves, fresh, packed 1 tablespoon olive oil 2 each garlic, cloves, finely chopped 1/2 cup chicken broth, low-fat, or vegetable broth or water 1 salt, to taste 1 pepper, freshly ground     --- FOR THE GARNISH --- 2 tablespoon parmesan cheese, grated Directions: 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. Served with thick slices of toasted garlic bread, this dish is a meal in itself. Serves 4 to 6.

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