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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A good-for-you French stew Low fat, flavorful this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. Pistou is its basil-based topping; Italians call it pesto. We call it delicious. Ingredients:
1 1/2 tbsp olive oil |
1 medium onion, thickly sliced |
1 celery stalk, chopped |
1 head fennel, chopped |
1 carrot, chopped |
2 plum tomatoes, quartered |
4 cloves garlic, crushed |
1/2 tsp red pepper flakes |
3 sprigs fresh thyme |
1 bay leaf |
1 1/2 tbsp olive oil |
1 cup diced onion |
2 garlic cloves, peeled and minced |
1/2 cup diced carrot |
1 cup diced celery |
1/2 cup chopped parsley |
1 tbsp minced fresh thyme |
1 1/2cups drained and chopped canned plum tomatoes |
2 cans (15 ounces each) white cannelini beans, rinsed and drained |
6 tsp prepared pesto or extra-virgin olive oil |
Directions:
1. For the stock: In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
2. For the soup: Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.
3. Nutritional analysis per serving: 314 calories, 10 g fat (1.5 g saturated fat), 43.5 g carbohydrates, 12.5 g protein Nutritional analysis provided by Self
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