Instructions: Note: Reduced-fat version of a French classic. You can add the pistou

(kind of the French version of pesto) to your favorite vegetable soup, and you can even use it to dress up a canned minestrone, some of which are very good. Or you can start from scratch, as we have done here. You can also make this recipe vegetarian by substituting vegetable broth or water for the chicken stock. Served with thick slices of toasted garlic bread, this dish is a meal in itself.

Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil.

Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender.

For the pistou, combine all ingredients in a blender or food processor and puree until smooth.

To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese.

Serves 4 to 6.

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