Ingredients

• 2 Tbsp. olive oil
• 3 leeks, white and pale-green parts only; sliced thinly
• Salt and freshly ground pepper, to taste
• 48 oz. chicken broth, canned; reduced sodium
• 15.5 oz. white beans, canned; drained and rinsed
• 14.5 oz. diced tomatoes, canned
• 2 medium zucchini, quartered lengthwise and sliced
• 1 medium yellow squash, quartered
• 1 bay leaf
• ½ tsp. thyme, dried
• 8 oz. green beans, frozen; thawed; cut into 1" pieces
• 3 cloves garlic, halved
• 3 cups fresh basil, about 2.5 ounces
• ½ tsp. salt
• 5 Tbsp. olive oil
• 8 oz. parmesan cheese, grated

Method

Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, stirring until softened. Add garlic; cook 30 seconds more. Season with salt and pepper.

Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minutes, uncovered.

Add green beans to pot; simmer 6 to 8 minutes longer, until tender.

In blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With machine running, gradually pour in oil. Add cheese; process to blend.

Ladle hot soup into serving bowls. Swirl 1 tablespoon pistou into each bowl.

Notes

Nutritional Information:
159 calories
12 g total fat (3 g sat)
5 mg cholesterol
8 g carbohydrate
7 g protein
1 g fiber
377 mg sodium

Categories

Soups