Soupe au pistou is a Provençal take on minestrone featuring a nut-free pesto.

Colleen Weeden
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Remove stems from chard. Chop stems and greens separately.

  • In a 4-quart pot combine broth, 2 cups water, the chard stems, beans, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in chard greens. Cook, uncovered, 5 minutes more, stirring occasionally.

  • Meanwhile, for pesto: In a small food processor or blender combine basil, 4 tablespoons olive oil, 4 tablespoons Parmesan, the garlic, and 1/4 teaspoon each salt and black pepper. Process until smooth.

  • Brush both sides of bread slices with olive oil. On a grill or grill pan toast bread on both sides, sprinkling with remaining cheese after turning once.

  • Ladle soup into bowls. Top each with pesto. Serve with bread. Serves 4.

Nutrition Facts

409 calories; 25 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 16 g monounsaturated fat; 5 mg cholesterol; 1345 mg sodium. 720 mg potassium; 36 g carbohydrates; 7 g fiber; 5 g sugar; 13 g protein; 0 g trans fatty acid; 7450 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 98 mcg folate; 0 mcg vitamin b12; 236 mg calcium; 4 mg iron;