Fall Vegetable Stew With Mint Pesto Recipe

Name: Fall Vegetable Stew With Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.
3
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622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 cups water, 1 1/2 cups chopped seeded tomato, 1 cup chopped onion, 1 cup chopped parsnip, and more.

Yes, Fall Vegetable Stew With Mint Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Vegetable Stew With Mint Pesto

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