Try this Low-Fat Soupe Au Pistou (Ww) recipe, or contribute your own.
Suggest a better descriptionNote: Reduced-fat version of a French classic. You can add the pistou (kind of the French version of pesto) to your favorite vegetable soup, and you can even use it to dress up a canned minestrone, some of which are very good. Or you can start from scratch, as we have done here. You can also make this recipe vegetarian by substituting vegetable broth or water for the chicken stock. Served with thick slices of toasted garlic bread, this dish is a meal in itself. Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender. For the pistou, combine all ingredients in a blender or food processor and puree until smooth. To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese. Serves 4 to 6. Source: www.wwrecipes.com MMed by: ecravens@hdo.net Posted to MM-Recipes Digest by Earl Cravens
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 73 | ||
Calories from Fat: 69 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 47.9mg | 2 % | |
Potassium 4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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