3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

Pistou, a blend of basil, garlic, Parmesan cheese, and olive oil, is the French counterpart of Italian pesto. It adds a burst of fresh flavor to this soup, which makes use of leftover turkey.

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Ingredients

Directions

  • In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Stir in chicken broth, water, tomatoes, cannellini beans, fennel, thyme, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

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  • Stir in turkey, zucchini, green beans and orzo pasta. Cover and simmer for 10 minutes more or until pasta is tender. Remove bay leaves.

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  • Meanwhile, prepare Pistou. Ladle the soup into bowls. Top with Pistou and, if desired, Parmigiano-Reggiano cheese. Makes 10 servings.

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Tips

Prepare Pistou as directed. Transfer to an airtight container and chill for up to 24 hours.

Nutrition Facts

215 calories, (1 g saturated fat, 23 mg cholesterol, 848 mg sodium, 24 g carbohydrates, 6 g fiber, 15 g protein.

Pistou

Ingredients

Directions

  • In a food processor or blender, combine basil leaves, Parmigiano-Reggiano cheese, 2 tablespoons olive oil, and garlic. Cover and process or blend until finely chopped. Add enough additional olive oil to thin mixture to desired consistency.

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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0