Vegetable Soup au Pistou

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9 April 2017, Comments: Comments Off on Vegetable Soup au Pistou


2 bacon slices, chopped
1 1/2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped carrots
1 1/2 teaspoons minced garlic
5 cups unsalted chicken stock (such as Swanson)
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
2 cups chopped zucchini
1 cup chopped haricots verts (French green beans)
1 (15.5-oz.) can unsalted cannellini beans, drained
1 tablespoon fresh lemon juice
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
6 tablespoons spinach pesto (from Spinach Pesto Pasta with Shrimp)
calories 296
fat 12.7 g
satfat 3.1 g
monofat 4.8 g
polyfat 3.2 g
protein 16 g
carbohydrate 32 g
fiber 9 g
cholesterol 12 mg
iron 3 mg
sodium 612 mg
calcium 146 mg
sugars 9 g
Est. Added Sugars 0 g
How to Make It

Cook bacon in a large saucepan over medium-high 4 minutes or until crisp. Add onion, celery, carrots, and garlic; cook 7 minutes, stirring occasionally. Add stock, thyme, and sage; bring to a boil. Cook 10 minutes or until reduced to about 5 cups.
Reduce heat to medium-low. Add zucchini, haricots verts, and cannellini beans; cook 5 minutes. Stir in juice, pepper, and salt. Divide soup among 4 bowls; top each serving with about 1 1/2 tablespoons spinach pesto.

Cooking Light AG