Tuesday, March 07, 2006
Point Count: Ribollita with Herb Pesto
Modified slightly from "Cooking Light", March 2006
Soup:
1.5 tsp olive oil - 1.5 pt.
2.5 cups chopped red onion - 0 pt.
1/2 cup chopped carrot - 0 pt.
1/2 cup chopped celery - 0 pt.
2 garlic cloves, chopped - 0 pt.
1.75 cups cubed potatoes - 5 pt.
2 tsp chopped fresh sage - 0 pt.
6 cups broth - 0 pt.
6 cups swiss chard or spinach - 0 pt.
1/2 tsp salt - 0 pt.
1/4 tsp black pepper - 0 pt.
1 can pinto beans, drained and rinsed - 3 pt.
Pesto:
1/2 cup basil leaves - 0 pt.
1/4 cup pine nuts - 4 pt.
2 TB chopped flat-leaf parsley - 0 pt.
1 TB olive oil - 3 pt.
1 TB hot water - 0 pt.
1 tsp chopped fresh rosemary leaves - 0 pt.
1/2 tsp thyme leaves - 0 pt.
1/2 tsp fresh lemon juice - 0 pt.
1/4 tsp salt - 0 pt.
1/4 tsp black pepper - 0 pt.
2 garlic cloves, minced - 0 pt.
1. To prepare soup, heat olive oil in a large pot over medium-high heat. Add onion, carrot, and celery; saute 6 minutes or until onion is tender. Add minced garlic, cook one minute. Stir in potato, sage, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chard or spinach, and simmer another 10 minutes or until potatoes are tender. Add salt, pepper & pinto beans. Simmer 5 minutes or until hot. Remove from heat & keep warm.
2. To prepare pesto, combine all ingredients in a food processor. Process until smooth, scraping the sides with a spatula.
Total 16.5 points, or just over 4 points for each of 4 servings. I think I'll make this tomorrow!
Soup:
1.5 tsp olive oil - 1.5 pt.
2.5 cups chopped red onion - 0 pt.
1/2 cup chopped carrot - 0 pt.
1/2 cup chopped celery - 0 pt.
2 garlic cloves, chopped - 0 pt.
1.75 cups cubed potatoes - 5 pt.
2 tsp chopped fresh sage - 0 pt.
6 cups broth - 0 pt.
6 cups swiss chard or spinach - 0 pt.
1/2 tsp salt - 0 pt.
1/4 tsp black pepper - 0 pt.
1 can pinto beans, drained and rinsed - 3 pt.
Pesto:
1/2 cup basil leaves - 0 pt.
1/4 cup pine nuts - 4 pt.
2 TB chopped flat-leaf parsley - 0 pt.
1 TB olive oil - 3 pt.
1 TB hot water - 0 pt.
1 tsp chopped fresh rosemary leaves - 0 pt.
1/2 tsp thyme leaves - 0 pt.
1/2 tsp fresh lemon juice - 0 pt.
1/4 tsp salt - 0 pt.
1/4 tsp black pepper - 0 pt.
2 garlic cloves, minced - 0 pt.
1. To prepare soup, heat olive oil in a large pot over medium-high heat. Add onion, carrot, and celery; saute 6 minutes or until onion is tender. Add minced garlic, cook one minute. Stir in potato, sage, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chard or spinach, and simmer another 10 minutes or until potatoes are tender. Add salt, pepper & pinto beans. Simmer 5 minutes or until hot. Remove from heat & keep warm.
2. To prepare pesto, combine all ingredients in a food processor. Process until smooth, scraping the sides with a spatula.
Total 16.5 points, or just over 4 points for each of 4 servings. I think I'll make this tomorrow!
