Summer Vegetable Stew with Parsley Pistou

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30 minutes or fewer

A pistou is basically a pesto, minus the cheese, that’s stirred into a stew at the last minute. If you don’t have time to make one, simply sprinkle chopped fresh parsley over the stew just before serving.

  • SERVINGServings

Ingredients

  • Stew
  • 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-size yellow squash, diced (about 1 cup)
  • 1 medium-size 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)
  • Pistou
  • 1 cup packed parsley leaves, chopped (about 1 bunch)
  • 1/3 cup olive oil
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1/2 tsp. salt

Preparation

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

Nutrition Information

  • Serving Size: Serves 6 (makes 6 cups)
  • Calories: 212
  • Carbohydrate Content: 15 g
  • Fat Content: 17 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 537 mg
  • Sugar Content: 5 g