French Vegetable Soup with Basil Pistou

Healthy and delicious, this soup will fill you up with vitamin-packed veggies.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”271″ calories_fat=”” fat=”0.88g” sat_fat=”” choles=”0mg” sodium=”58mg” carbs=”53.7g” sugars=”” protein=”14.6g” fiber=””]

Serving size: 1 3/4 cups

[/nutrition-info]

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Originally Published in Reader's Digest