At the top of almost everyone’s New Year’s resolution list is to eat healthier. Lucky for you, we have the perfect solution to keep you on track. Live, Eat, Cook Healthy is the new cookbook from chef and holistic health counselor Rachel Khanna that contains simple, fresh recipes for balanced living.

In, Live, Eat, Cook Healthy, Rachel helps you navigate the vast amounts of healthy living information now available. In addition to the more than 130 fresh recipes for every day meals, there’s also in-depth information about how to choose the most nutritious and sustainable natural foods available—all designed to make positive changes to your overall well-being.

 

 

From Live, Eat, Cook Healthy by Rachel Khanna:

 French Soup au Pistou

This is a traditional French vegetable and bean soup. There are many variations of this soup in other Mediterranean cuisines.

It is light and refreshing yet substantial enough to make a meal in itself.

Serves 6-8

Ingredients

1 cup dried white beans, such as cannellini or navy beans, soaked overnight and drained

2 medium yellow onions, 1 halved and 1 chopped

4 cloves garlic, 2 chopped and 2 minced

1 dried bay leaf

11 cups water

4 Tbsp. extra-virgin olive oil

1 fennel bulb, core and ends removed, cut into ½-inch cubes

2 red potatoes, cut into ½-inch cubes

4 small zucchini, cut into ½-inch cubes

¾ lb. green beans, cut into ½-inch pieces

3 vine tomatoes, cut into ¼-inch cubes

1 tsp. sea salt

1 cup Pistou

Directions

  1. Put white beans, halved whole onion, chopped garlic, and bay leaf in a medium saucepan. Add 3 cups of the water and bring to a boil over high heat. Reduce heat to low, cover the saucepan, and simmer until the beans are tender, 1-1 ½ hours. Discard onion, garlic, and bay leaf. Drain beans and reserve the liquid.
  2. Meanwhile, in a large, heavy pot, heat olive oil over medium heat. Add fennel, potatoes, chopped onion, and minced garlic. Sauté vegetables over low heat until they are softened, about 10 minutes. Add remaining water and gradually bring to a boil. Reduce the heat and simmer for 30 minutes.
  3. Add zucchini and green beans to the pot and simmer for 10 minutes. Mash the potatoes against the side of the pot using a large fork (the potatoes will thicken the soup). Add the diced tomatoes and the white beans with their cooking liquid and simmer the soup over moderately low heat for 5-10 minutes. Season with salt and pepper.
  4. Add pistou to soup and serve.