Lunch / Dinner
Provençal Soupe au Pistou
The Mediterranean Diet, which primarily emphasizes a plant-based approach to eating, has been shown to foster good health. Plus, it’s both simple and easy-to-follow, which means people are more inclined to stick with the “program.” This Provençal Soupe au Pistou is a simple and satisfying way to get a taste for the French-Mediterranean way of life.
FOR THE PISTOU, PURÉE:
FOR THE SOUP, SWEAT:
Test Kitchen Tip
This soup comes together fairly quickly so make the pistou first, then prep all of your soup ingredients before you start cooking.
For the pistou, purée basil, garlic, Parmesan, oil, salt, and pepper in a food processor.
For the soup, sweat leeks, celery, carrots, fennel, garlic, thyme, and bay leaves in oil in a pot, covered, over medium heat until vegetables begin to soften, about 10 minutes. Add tomatoes; cook until they break down slightly, 5 minutes.
Add zucchini and green beans and cook, partially covered, 5 minutes; add cannellini beans and spaghetti and cook, partially covered, until spaghetti is tender, 5–10 minutes. Discard thyme and bay leaves; season soup with salt and pepper. Top servings with pistou and Parmesan.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 644mg 26%
Carbs 45g 15%
*Percent Daily Values are based on a 2,000 calorie diet.