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TwitThisYou Will Need
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced turnips
1/2 cup diced peeled russet-type baking potato
1/2 cup diced leeks, white part only
1/2 cup diced, peeled tomato, fresh or canned
4 cups vegetable broth, homemade or store-bought
1/2 cup 1-inch lengths dried whole-wheat spaghetti
1 (15-ounce) can navy beans, or 2 cups home-cooked navy beans in 3/4 cup liquid
1 cup tightly packed basil leaves
3 garlic cloves, minced
Salt and pepper
1. In a large pot, combine onion, carrots, celery, turnips, potato, leeks, tomato and vegetable broth. Bring to a simmer over moderate heat. Cover and adjust heat to maintain a simmer. Cook 10 minutes. Add spaghetti and 1 cup beans with their liquid. Cover and simmer until spaghetti is tender, 10 to 12 minutes.
2. To make pistou, combine remaining beans with their liquid, basil, and garlic in food processor and puree until smooth. Add the puree to the soup and stir until blended. Season to taste with salt and pepper.
Serves 4
Serving size: 1 3/4 cups
Calorie: 271
Fat 0.88 grams
Cholesterol: 0 milligrams
Carbohydrate: 53.7 grams
Protein: 14.6 grams
Sodium: 58.0 milligrams (with no salt added)
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