Fall Vegetable Stew with Mint Pesto

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Fall Vegetable Stew with Mint PestoRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
The fresh, herby pesto adds a pop of bright flavor to earthy root vegetables, setting this stew apart from the ordinary. Best not to leave it out.
Serves 8


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8 cups water
1 1/2 cups chopped seeded tomato
1 cup chopped onion
1 cup chopped parsnip
1 cup chopped leek
1/2 cup chopped carrot
1/2 cup chopped red potatoes (about 2 medium)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 thyme sprigs
2 (15-ounce) cans unsalted cannellini beans, rinsed and drained
2 cups (1/2-inch) cut green beans (about 1/2 pound)
1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
2 ounces vegetarian Parmesan cheese, grated (about 1/2 cup)
1 1/2 ounces mint leaves (about 2 cups)
1 ounce basil leaves (about 2 cups)


Hands-on: 22 Minutes
Total: 47 Minutes

1. Combine first 11 ingredients in a large saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in green beans; cook 10 minutes or until tender.

2. Combine oil and remaining ingredients in a food processor; process until smooth. Ladle 1 3/4 cups soup into each of 8 bowls; top each serving with 1 1/2 tablespoons pesto. Serve immediately.

Created date

September 2013

Nutritional Information

Calories 217
Fat 9.4 g
Satfat 2.3 g
Monofat 5.6 g
Polyfat 1 g
Protein 9.2 g
Carbohydrate 26.2 g
Fiber 6.4 g
Cholesterol 6 mg
Iron 3.4 mg
Sodium 489 mg
Calcium 193 mg