Recipes for pesto, pistou soup

Winter Pistou Soup

Serves 4.

Note: If you don't have Herbes de Provence seasoning, substitute Italian seasoning blend. If the pesto is frozen, unwrap, place on a microwave-safe plate and microwave, uncovered, at 50 percent power until defrosted, about 1 minute.

½ c. (2 oz.) elbow macaroni

1 tsp. olive oil

1 large carrot (for about ½ c. sliced)

1 large onion (for 1 c. chopped)

1 (14½ oz.) can beef broth, fat removed

1 (14½ oz.) can fat-free chicken broth

1 (14½ oz.) can stewed tomatoes

1½ tsp. Herbes de Provence seasoning blend

½ tsp. sugar

1 can (15 oz.) Great Northern beans, drained

Black pepper to taste

¼ c. Spinach Parsley Pesto (see recipe)

Bring 5 cups of unsalted water to a boil in a covered 2-quart or larger pot over high heat. When the water reaches a rapid boil, add the pasta and cook 7 minutes (done but still firm).

Meanwhile, heat the olive oil in a 4½-quart Dutch oven or soup pot over low heat. Peel the carrot and thinly slice it, adding the pieces to the pot as you slice. Raise the heat to medium-high, and cook, stirring occasionally. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the garlic and continue to cook, stirring until the carrots are crisp-tender, about 2 minutes.

Meanwhile, place the green beans in a microwave-safe dish and microwave at High, uncovered, for 2 minutes.

When the soup is boiling, add the green beans and Great Northern beans. Let the soup boil, covered, for about 5 more minutes. Reduce the heat to medium-high if necessary. The macaroni will be just done during this time. Drain it and, in the last minute of soup boiling, add it to the soup pot. Season with black pepper to taste. Top each serving with 1 tablespoon Spinach Parsley Pesto. Serve at once.

Nutrition information per serving:

Calories279

Carbohydrates42 g

Fat7 g

including sat. fat1 g

Cholesterol2 mg

Sodium1311 mg

Dietary fiber9 g

Makes 1½ cups.

Note: To freeze the pesto, take a muffin tin and line six cups with plastic wrap. Scoop ¼ cup pesto into each muffin cup. Twist the plastic wrap to close it around the pesto, secure the bundle with a twist-tie, then freeze the bundles in the muffin tin for 48 hours. Once frozen, remove the pouches from the tin, drop them into a zipper-top plastic bag and store in the freezer.

2 cloves garlic

1 bunch parsley, preferably flat leaf (about 1 c. packed leaves)

2 c. packed already-washed fresh spinach leaves (half a 10-oz. bag)

½ c. walnuts

½ c. grated Parmesan cheese

¹/₈ tsp. salt

Peel the garlic by placing the broad side of a chef's knife or other flat surface over each clove and giving it a firm whack with your hand. Drop the cloves one at a time through a food processor feed tube onto the moving blade. Chop finely. Rinse and dry the parsley in a lettuce spinner or use paper towels. Remove and discard the tough stems. Drop the leaves through the feed tube onto the moving blade and mince finely.

If the spinach is gritty, rinse and dry using a lettuce spinner or paper towels. Remove any tough stems and discard. Add half the spinach to the processor bowl and drizzle a tablespoon or so of the oil through the feed tube while processing. Process until finely minced, about 15 seconds. Repeat with the remaining spinach, drizzling in another tablespoon or so of oil. Add the walnuts and process until well-chopped, about 15 seconds.

Nutrition information per 1 teaspoon serving:

Calories19

Carbohydrates0 g

Protein1 g

Fat2 g

Cholesterol1 mg

Sodium20 mg