Try this Summer Vegetable Soup with Carrot Top-Pumpkin Seed Pistou recipe, or contribute your own.
Suggest a better descriptionMAKE THE SOUP In a medium saucepan, cover the beans with 4 cups of water, add the garlic and bring to a boil. Reduce the heat, cover partially and simmer the beans until tender, about 45 minutes. Add 1 teaspoon of salt and let the beans cool in their liquid; discard the garlic.
Meanwhile, in a large saucepan, heat the olive oil. Add the onion and cook over moderate heat until translucent, about 8 minutes. Add the carrots, leek, fennel and celery and cook until softened, about 6 minutes. Add the chicken stock, tomatoes, thyme, bay leaf and 3 cups of water and bring to a boil. Reduce the heat, cover partially and simmer until vegetables are tender, 25 minutes.
MAKE THE PISTOU In a small skillet, heat 1/4 cup of the olive oil. Add the pumpkin seeds and garlic and cook over moderately high heat until the seeds turn light brown, 2 to 3 minutes. Scrape the contents of the skillet into a food processor and let cool. Add the carrot tops, parsley, cheese and remaining 1/4 cup of olive oil and process until smooth. Season the pistou with salt and pepper.
Add the green beans and zucchini to the soup and simmer until crisp-tender. Stir in the ditalini and cooked beans with their liquid and bring to a simmer. Season with salt and pepper. Serve the soup with the pistou.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 293 | ||
Calories from Fat: 145 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 12.7mg | 4 % | |
Sodium 491.5mg | 17 % | |
Potassium 591.1mg | 16 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 25.1g | ||
Protein 11.7g | 17 % | |
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: 293
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