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Broccoli Pistou Soup

7

  • Prep Time20 mins
  • Total Time35 mins
  • Makes4 servings
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

  • Boil a large pot of water. Add broccoli and cook just until tender, 2 min. Drain and set aside.

  • 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.

  • 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.

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

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