Broccoli Pistou Soup
10
- Prep Time20 min
- Total Time35 min
- Makes4 servings
(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.
Get more of our best acorn squash recipes.
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