Soupe Au Pistou
45 mins (prep 10, cooking 35)
17 ingredients
6 servings
A Provençal classic. Made this for dinner tonight. I just love fresh basil leaves and spring is the best season to get them! Note that the pistou is very garlicky, so tone it down a bit if you or anyone in your family is not a big garlic fan. Based on an article in the food section of the NY Times by Mark Bittman (the Minimalist). Pistou is pesto en français. I changed this around a bit to make lower fat and a bit easier. Am posting for Zaar World Tour 2006.

Categories:  <-60-mins , pasta,-rice-and-grains , food-processor~blender , equipment , soups-&-stews , pasta , french , diabetic , time-to-make , european , small-appliance , vegetarian , vegetable , stove-top ,
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Serving Size (314.82 g)
Servings 6
Amount per Serving
Calories 272.91 Calories from Fat 48.6
% Daily Value *
Total Fat 5.4g 49.85%
Saturated Fat 0.68g 20.43%
Trans Fat 0.0g %
Cholesterol 28.79mg 57.57%
Sodium 958.81mg 239.7%
Total Carbohydrate 45.8g 91.6%
Dietary Fiber 5.86 g 140.71%
Sugars 5.59 g %
Protein 11.08g 133.01%
Vitamin A 541.69IU% Vitamin C 2.27mg%
Calcium 46.37mg% Iron 3.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, medium carrots, celery ribs, medium potatoes, freshly grated parmesan cheese, fresh basil leaves, salt and pepper