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.

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 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.

Summer Vegetable Stew with Parsley Pistou

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