Broccoli Pistou Soup

7

PREP TIME

20 min

TOTAL TIME

35 min

Serves

4

Broccoli Pistou Soup

(Photo: Erik Putz; Food styling by Eshun Mott; Prop styling by Christine Hanlon)

This fresh take on broccoli soup is packed with hearty vegetables including acorn squash and celery.


Ingredients

  • 2 cups small broccoli florets
  • 1/4 cup olive oil , divided
  • 2 celery stalks , finely diced, leaves reserved
  • 1 onion , finely diced
  • 1 900-mL carton vegetable broth
  • 1 540-mL can cannellini beans , drained and rinsed
  • 1 cup dried fusilli pasta
  • 1/2 small acorn squash , cut lengthwise in quarters and sliced 1/4-in. thick
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1 tbsp lemon juice
  • 1 small garlic clove
  • 1/4 tsp salt

Instructions

  1. Boil a large pot of water. Add broccoli and cook just until tender, 2 min. Drain and set aside.
  2. Heat same pot over medium. Add 1 tbsp oil, then celery and onion. Cook until softened, 4 to 5 min. Stir in broth, 1 cup water, beans, pasta and squash. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until pasta and squash are tender, 10 to 11 minutes.
  3. Meanwhile, pulse broccoli with cheese, lemon juice, garlic and salt in a food processor until finely chopped. With motor still running, add remaining 3 tbsp oil and whirl until smooth. 4. Ladle soup into bowls and top with broccoli pistou. Garnish with reserved celery leaves.
  4. Ladle soup into bowls and top with broccoli pistou. Garnish with reserved celery leaves.

Kitchen tip

Pistou is a condiment similar to an Italian pesto, but without pine nuts.

Nutrition (per serving)

  • Calories
  • 350,
  • Protein
  • 11 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 16 g,
  • Fibre
  • 9 g,
  • Sodium
  • 1130 mg.