Summer Vegetable Stew with Parsley Pistou Recipe

Name: Summer Vegetable Stew with Parsley Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 2 large leeks, cleaned, white and pale green parts sliced (about 2 cups); 2 cloves garlic, minced (2 tsp.); 1/2 tsp. salt; 1/2 tsp. sugar; 1 medium yellow squash, diced (about 1 cup); 1 medium zucchini, diced (about 1 cup); 2 1/2 cups low-sodium vegetable broth; 3/4 cup canned chopped tomatoes, drained; 1/2 lb. green beans, trimmed (about 2 cups); 1 cup packed parsley leaves, chopped (about 1 bunch); ⅓ cup olive oil; 2 cloves garlic, minced (about 2 tsp.); 1/2 tsp. salt

Servings: persons

2 Tbs. olive oil
2 large leeks, cleaned, white and pale green parts sliced (about 2 cups)
2 cloves garlic, minced (2 tsp.)
1/2 tsp. salt
1/2 tsp. sugar
1 medium yellow squash, diced (about 1 cup)
1 medium zucchini, diced (about 1 cup)
2 1/2 cups low-sodium vegetable broth
3/4 cup canned chopped tomatoes, drained
1/2 lb. green beans, trimmed (about 2 cups)
1 cup packed parsley leaves, chopped (about 1 bunch)
⅓ cup olive oil
2 cloves garlic, minced (about 2 tsp.)
1/2 tsp. salt

1
To make Stew: Heat oil in stockpot over medium-low heat.
2
Add leeks, garlic, salt, and sugar.
3
Cook 3 to 4 minutes, or until leeks are just soft, stirring occasionally.
4
Stir in squash and zucchini, and saute 3 minutes more.
5
Add broth and tomatoes, and season with salt and pepper.
6
Simmer 5 minutes.
7
Add beans, and cook 5 minutes more, or until beans are just tender.
8
Meanwhile, make Pistou: Puree parsley, oil, garlic, and salt in blender.
9
Ladle soup into bowls, and top with spoonfuls of pistou.

685

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 2 Tbs. olive oil, 2 large leeks, cleaned, white and pale green parts sliced (about 2 cups), 2 cloves garlic, minced (2 tsp.), 1/2 tsp. salt, and more.

Yes, Summer Vegetable Stew with Parsley Pistou 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 Parsley Pistou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions