Name: Soupe au Pistou
Yield: Makes 6 servings
Ingredients: 1 1/2 tbsp olive oil; 1 medium onion, thickly sliced; 1 celery stalk, chopped; 1 head fennel, chopped; 1 carrot, chopped; 2 plum tomatoes, quartered; 4 cloves garlic, crushed; 1/2 tsp red pepper flakes; 3 sprigs fresh thyme; 1 bay leaf; 1 1/2 tbsp olive oil; 1 cup diced onion; 2 garlic cloves, peeled and minced; 1/2 cup diced carrot; 1 cup diced celery; 1/2 cup chopped parsley; 1 tbsp minced fresh thyme; 1 1/2cups drained and chopped canned plum tomatoes; 2 cans (15 ounces each) white cannelini beans, rinsed and drained; 6 tsp prepared pesto or extra-virgin olive oil

A good-for-you French stew

Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. "Pistou" is its basil-based topping; Italians call it pesto. We call it delicious.

Recipe notes

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