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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Fall Vegetable Stew with Mint Pesto

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.

Cooking Light NOVEMBER 2013

  • Yield: Serves 8
  • Hands-on:22 Minutes
  • Total:47 Minutes

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)

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 9.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1g
  • Protein: 9.2g
  • Carbohydrate: 26.2g
  • Fiber: 6.4g
  • Cholesterol: 6mg
  • Iron: 3.4mg
  • Sodium: 489mg
  • Calcium: 193mg
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Fall Vegetable Stew with Mint Pesto recipe

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