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Pistou Soup

Healthycooking's picture
Ingredients
  Tomatoes 1 Pound, cored and quartered (2 Large Pieces)
  Garlic 5 Clove (25 gm), chopped
  Chopped fresh basil 3 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  All purpose potato 1 Large, peeled and coarsely diced to make 1 1/4 cups
  Thickly sliced carrots 1 Cup (16 tbs)
  Coarsely chopped scallions 3⁄4 Cup (12 tbs)
  Low sodium chicken stock 1 Cup (16 tbs)
  Cooked red kidney beans 1 Cup (16 tbs)
  Green peas 1 Cup (16 tbs) (Fresh Or Frozen)
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

1. Place the tomatoes, garlic, basil and Parmesan in a food processor or blender, and process just until blended, scraping down the sides of the container with a rubber spatula.
2. Melt the butter in a medium-size saucepan over medium-high heat. Add the potato, carrots and scallions, and saute 3 to 4 minutes, or until the scallions are limp. Add the tomato mixture, stock, kidney beans and 1/2 cup of water, and bring to a boil. Cover the pan, reduce the heat to low and simmer 20 to 25 minutes, or until the potato is tender.
3. Add the peas, parsley and salt, and cook another 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy

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