Vegetable Soup with Pistou |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This version of the classic French soup is loaded with vegetables, including white beans-a perfect replacement for meat in the Willett plan. Ingredients:
1/2 teaspoon salt |
2 garlic cloves, peeled |
1 cup basil leaves |
1 1/2 tablespoons olive oil |
1 teaspoon lemon juice |
2 cups halved grape tomatoes (about 1 pint) |
2 tablespoons garlic, thinly sliced, divided |
1/4 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
cooking spray |
2 tablespoons olive oil |
3 1/2 cups chopped onions |
2 cups chopped peeled sweet potato |
1 cup chopped carrots |
3 thyme sprigs |
1 bay leaf |
2 (15-ounce) cans small white beans, drained and rinsed |
3 cups fat-free, less-sodium chicken broth |
2 cups water |
2 cups (1/2-inch) cut green beans (about 8 ounces) |
Directions:
1. To prepare pistou, combine 1/2 teaspoon salt and 2 garlic cloves in a food processor; process until minced. Add basil; process until finely chopped. Add 1 1/2 tablespoons oil and lemon juice, process until blended. Set aside.
2. Preheat oven to 400°.
3. To prepare soup, combine tomatoes, 2 teaspoons garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; toss well. Coat a foil-lined baking sheet with cooking spray. Spoon tomato mixture onto baking sheet. Bake at 400° for 15 minutes. Set aside.
4. Heat oil in a Dutch oven over medium heat; add 4 teaspoons garlic and onions. Sauté 10 minutes, stirring frequently; add remaining 1/8 teaspoons of salt and pepper. Add sweet potato, carrots, thyme, and bay leaf; sauté 10 minutes, stirring frequently. Add white beans; cook 5 minutes, stirring occasionally. Add broth, water, and green beans; simmer 15 minutes or until beans are tender. Discard bay leaf and thyme sprigs. Stir in pistou and tomato mixture.
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