Soupe au Pistou Winter*s chill is in the air, but we*ve got a delicious vegetable soup that will warm you up! Phase 1 Serves 8 Ingredients Soup 2 tablespoons 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 teaspoon dried thyme or 1 teaspoon fresh thyme 1/2 pound 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 teaspoon salt 5 tablespoons olive oil 1/2 cup grated Parmesan cheese Instructions 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. Nutritional Information: 159 calories 12 g total fat (3 g sat) 5 mg cholesterol 8 g carbohydrate 7 g protein 1 g fiber 377 mg sodium
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