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Fall Vegetable Stew with Mint Pesto

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on time 22 mins
Total time 47 mins
Yield Serves 8
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.