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.

Joanne Weir
Recipe by Cooking Light November 2013

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
22 mins
total:
47 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

217 calories; fat 9.4g; saturated fat 2.3g; mono fat 5.6g; poly fat 1g; protein 9.2g; carbohydrates 26.2g; fiber 6.4g; cholesterol 6mg; iron 3.4mg; sodium 489mg; calcium 193mg.
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