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Soupe au Pistou*

SOUP
2 Tbsp olive oil
3 leeks (white and pale-green parts only), thinly sliced
3 medium garlic cloves, minced
Salt and black pepper
1 large can (48 ounces) reduced-sodium chicken broth
1 can (15.5-19 ounces) white or cannellini beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
2 medium zucchini, quartered length-wise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 tsp dried thyme or 1 tsp fresh thyme
1/2 lb green beans, cut into 1-inch pieces (about 1 1/2 cups)

PISTOU
3 medium garlic cloves, halved
3 cups packed fresh basil leaves (2.5 ounces from 2 medium bunches)
1/2 tsp salt
5 Tbsp olive oil
1/2 cup grated Parmesan cheese

Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minutes, uncovered. Add green beans to pot; simmer 6 to 8 minutes longer, until tender. Meanwhile, make pistou: In blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 tablespoon pistou into each bowl. Allowed on any South Beach phase.

Serves 8. Nutritional Information per serving: 159 calories, 12 g total fat (3 g sat), 5 mg, cholesterol, 8 g carbohydrate, 7 g protein, 1 g fiber, 377 mg sodium

SOUP 2 Tbsp olive oil 3 leeks (white and pale-green parts only), thinly sliced 3 medium garlic cloves, minced Salt and black pepper 1 large can (48 ounces) reduced-sodium chicken broth 1 can (15.5-19 ounces) white or cannellini beans, drained...