dish
Simple Pistou

6
Serves
351
Calories
15
Nutrients
14
Vitamins

Ingredients

2 small red potatoes , with skins
1 large carrot , peeled
1 small onion
1 small zucchini , with skin
1 small yellow crookneck squash , with skin
1 stalk celery , peeled
1 large tomato , seeded
1/4 pound green beans
8 cups chicken stock or canned broth
1/3 cup canned or jarred cooked white beans , rinsed
slices of toasted, crusty bread

Cooking Instructions

1. Have cut each vegetable into small (1/2-inch) pieces and set aside.

2. Bring chicken stock to a boil in a large stockpot. Add potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and white beans. Bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste with salt and pepper.

3. To serve, let kids generously spread each toasted bread slice with pesto. Place one on bottom of each serving bowl. Ladle in hot soup and let sprinkle with Parmesan, for extra richness.

Serving Size: 1 bowl

Nutrition Information

Number of Servings: 6
Calories
351
Protein
15 g
Total Carbohydrate
49 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
3 g
Sugar
8 g
Total Fat
12 g
Saturated Fat
4 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
11 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
17 %
Percent Calories from Carbohydrate
54 %
Percent Calories from Fat
29 %
Vitamin A
416 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
28 mg
Vitamin D
1 IU
Folate
96 mcg
Vitamin E
2 IU
Vitamin K
29 mcg
Pantothenic Acid
0 mg
Calcium
266 mg
Iron
4 mg
Phosphorus
142 mg
Potassium
772 mg
Sodium
695 mg
Zinc
1 mg