Weight Watchers Canned Vegetable Soup

Recipe

Adding the basil-infused oil and the Parmesan at the end of the cooking time gives remarkable richness to this French-inspired soup, often called pistou in France.

Yields: 6 servings

Prep Time: 1 hour 15 mins

Cook Time: 1 hour 40 mins

Total Time: 10 hours 55 mins

1/2 lb. kidney beans, rinsed and soaked overnight in water to cover

4 large carrots, diced

2 medium potatoes, diced

2 leeks, thinly sliced

1/2 lb. green beans, cut into 1/2" pieces

3 cloves garlic, crushed

1/4 tsp. ground black pepper

2 tbsp. finely chopped basil

1/2 c. olive oil

1 c. very thin egg noodles

1/4 c. tomato puree or 1 fresh tomato, peeled and finely diced

1/2 c. soft bread crumbs

1/4 c. grated parmesan cheese plus additional for sprinkling

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  1. In an 8-quart soup pot, bring the beans and soaking water to a boil. Cook for about 1 hour, or until the beans are tender.
  2. Add the carrots, potatoes, leeks, green beans, garlic, and pepper. Add enough water to fill the pot. Bring to a boil, then simmer for about 15 minutes, or until the vegetables are cooked but still crisp.
  3. Meanwhile, in a small bowl, soak the basil in the oil. Set aside to allow the flavors to blend.
  4. Return the soup to a boil and add the noodles and tomato puree. Cook, uncovered, at a slow boil for about 15 minutes, or until the noodles are tender.
  5. After the noodles have cooked for 5 minutes, stir in the bread crumbs, 1/4 cup of the Parmesan, and the oil mixture. Serve the soup hot and pass a bowl of Parmesan at the table, for sprinkling.

You can prepare the soup through step 2 and the basil oil a day in advance. When you're ready to complete and serve the soup, bring it to a boil before adding the noodles.

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Weight Watchers Canned Vegetable Soup

Source: https://www.prevention.com/food-nutrition/recipes/a20531784/provencal-vegetable-soup/