Summer Vegetable Stew with Basil Purée

These coarsely chopped vegetables are a breeze to prepare and cook. Basil purée, added at the end, punches up the flavor.

Yield: 5 servings (serving size: 2 cups stew, about 1 tablespoon basil purée, and about 1 teaspoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 36%
  • Fat: 9.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 6.8g
  • Carbohydrate: 35.4g
  • Fiber: 7.5g
  • Cholesterol: 2mg
  • Iron: 3.3mg
  • Sodium: 373mg
  • Calcium: 123mg


  • Basil pur[SPECIAL_CHAR
  • 1 cup basil leaves
  • 1 garlic clove
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • Vegetables:
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 onion, cut into 1/4-inch-thick wedges
  • 6 garlic cloves, halved
  • 2 thyme sprigs
  • 1 1/2 cups (2-inch-thick) sliced carrot
  • 1 pound small red potatoes, halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups (1-inch) cubed yellow squash (about 3/4 pound)
  • 1 cup yellow bell pepper strips
  • 1/2 pound green beans, trimmed and cut into 3-inch pieces
  • 2 tomatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese


  1. To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.
  2. To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash, bell pepper, and beans; cover and cook 15 minutes. Add the tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.
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