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Soupe au Pistou





Yields
Makes 12 to 14 servings

Notes: Soup can be made up to 2 days ahead. Reheat, covered, over high heat. Transport in a thermos or a tightly covered container in an insulated chest. Carry pistou in a separate covered jar.

 3 1/2 quarts vegetable or fat-skimmed chicken broth
 1 pound butternut or Hubbard squash
 2 carrots (6 oz. total), peeled
 1 red thin-skinned potato (5 oz.), scrubbed
 3 stalks celery (1/2 lb. total), rinsed
 1 onion (1/2 lb.), peeled and chopped
 3 cloves garlic, minced
 1/2 pound zucchini, ends trimmed
 1 red bell pepper (1/2 lb.), rinsed, stemmed, and seeded
 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil
 5 cans (15 oz. each) cannellini (white) beans, rinsed and drained
  Pistou
  Salt and pepper
Step 1
1

In an 8- to 10-quart pan over high heat, bring broth to a boil.

Step 2
2

Meanwhile, cut skin from butternut squash. Cut squash, carrots, potato, and celery into 1/2-inch cubes.

Step 3
3

Add butternut squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.

Step 4
4

Meanwhile, cut zucchini and red bell pepper into 1/2-inch cubes.

Step 5
5

Add zucchini, bell pepper, basil, and beans to broth. Cover and return to a boil over high heat. Reduce heat and simmer until all vegetables are tender when pierced, about 20 minutes longer.

Step 6
6

Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add salt and pepper and more pistou to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories211
% Daily Value *
Total Fat 4.3g6%

Saturated Fat 0.6g3%
Cholesterol 0.9mg1%
Sodium 303mg14%
Total Carbohydrate 34g13%

Dietary Fiber 8g29%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.