SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

BBQ Pork Tenderloin from Slow Cooker Double Dinners for Two

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

  add another ingredient

- or -



Pistou

Print E-mail
Sunday, 26 December 2010
List of viewable recipes from "The Essential Diabetes Cookbook" by Antony Thompson

Recipe from The Essential Diabetes Cookbook by Antony Thompson (Kyle Books, 2010)

ImageThis is a French version of the classic Italian minestrone, ?nished off with a small dollop of pistou sauce-similar to pesto but without the pine nuts. The good low-GI beans and chunky vegetables make this a great main-course soup.

Serves 4

  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 2 leeks, coarsely chopped
  • 4 new potatoes, coarsely diced
  • 2 carrots, sliced
  • 1 celery rib, thinly sliced
  • 1¼ quarts vegetable stock
  • 3 bay leaves
  • 1 (14-oz) can chopped tomatoes
  • 2 teaspoons tomato paste
  • 2 zucchini, thickly sliced
  • 3oz extra green beans, cut into ½ in pieces
  • ½ cup frozen petit pois (small peas)
  • 1 (14-oz) can cannellini beans, rinsed
  • 1 (14-oz) can fageolet beans, rinsed
  • salt and freshly ground black pepper

 For the pistou sauce

  • 4 garlic cloves
  • ¼ cup grated Parmesan cheese
  • 14 fresh basil leaves

1. Heat half the oil in a large saucepan over medium heat. Add the onion and leeks and cook for 8 minutes, stirring occasionally. Add the potatoes, carrots, celery, stock, bay leaves, tomatoes, and tomato paste and stir. Bring to a boil and simmer for 20 minutes.

2. Add the zucchini, green beans, peas, and canned cannellini and flageolet beans. Return to a boil and cook for another 5 minutes. Season to taste with salt and pepper.

3. Meanwhile, make the pistou. With a mortar and pestle or in a small food processor, blend the garlic, Parmesan, and basil together with the remaining oil and a little water if necessary to make a smooth paste. Serve a small dollop on top of each bowl of soup.

Amount per portion: Energy 354 cals, Protein 20.5g, Fat 11.5g, Saturated fat 2.8g, Carbohydrate 45.1g, Total sugars 16.6g, Fiber 13.7g, Salt 2.79g, Sodium 1099mg

PermaLink

Last Updated ( Sunday, 26 December 2010 )
 
< Prev   Next >
Home
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.