Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Recipe by Cooking Light July 2000

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Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

240 calories; calories from fat 36%; fat 9.7g; saturated fat 1.7g; mono fat 6.3g; poly fat 1.1g; protein 6.8g; carbohydrates 35.4g; fiber 7.5g; cholesterol 2mg; iron 3.3mg; sodium 373mg; calcium 123mg.
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