Summer Vegetable Stew With Basil Puree Recipe

Name: Summer Vegetable Stew With Basil Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basil leaves; 1 garlic clove; 3 tablespoons water; 2 tablespoons olive oil; ⅛ teaspoon salt; 1 tablespoon olive oil; 2 bay leaves; 1 onion, cut into 1/4 inch thick wedges; 6 garlic cloves, halved; 2 fresh thyme sprigs; 1 ½ cups sliced carrots, 2 inches thick; 1 lb small red potato, halved; ½ teaspoon salt; ½ teaspoon black pepper; 3 cups cubed yellow squash, 1 inch cubes; 1 cup yellow bell pepper, strips; 12 lb green beans, trimmed and cut into 3 inch pieces; 2 tomatoes, peeled and cut into 1 inch pieces; 2 tablespoons grated fresh parmesan cheese

Servings: persons

1 cup basil leaves
1 garlic clove
3 tablespoons water
2 tablespoons olive oil
⅛ teaspoon salt
1 tablespoon olive oil
2 bay leaves
1 onion, cut into 1/4 inch thick wedges
6 garlic cloves, halved
2 fresh thyme sprigs
1 ½ cups sliced carrots, 2 inches thick
1 lb small red potato, halved
½ teaspoon salt
½ teaspoon black pepper
3 cups cubed yellow squash, 1 inch cubes
1 cup yellow bell pepper, strips
12 lb green beans, trimmed and cut into 3 inch pieces
2 tomatoes, peeled and cut into 1 inch pieces
2 tablespoons grated fresh parmesan cheese

1
BASIL PUREE: Combine basil and 1 garlic clove in a blender or food processor; process until smooth.
2
Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended.
3
Set aside.
4
STEW: Heat 1 tablespoon oil in a large Dutch oven over low heat.
5
Add bay leaves; cook 1 minute.
6
Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes.
7
Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes.
8
Add squash, bell pepper, and beans; cover and cook 15 minutes.
9
Add the tomatoes; cover and cook 10 minutes.
10
Discard bay leaves and thyme.
11
Divide stew into five bowls; drizzle with the basil puree, and sprinkle with Parmesan.

1040

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 cup basil leaves, 1 garlic clove, 3 tablespoons water, 2 tablespoons olive oil, and more.

Yes, Summer Vegetable Stew With Basil Puree 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.

That's it — enjoy your meal!

Summer Vegetable Stew With Basil Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions