Fall Vegetable Stew with Mint Pesto

Name: Fall Vegetable Stew with Mint Pesto
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters ounce basil leaves (about; 1 teaspoon freshly ground black pepper; 850 grams unsalted cannellini beans, rinsed and drained; 118 milliliters chopped carrot; 4 garlic cloves, chopped; 473 milliliters (1/2-inch) cut green beans (about 1/2 pound); 2 teaspoons kosher salt; 237 milliliters chopped leek; 473 milliliters 1/2 ounces mint leaves (about; 59 milliliters extra-virgin olive oil; 237 milliliters chopped onion; 237 milliliters chopped parsnip; 118 milliliters chopped red potatoes (about 2 medium); 4 thyme sprigs; 355 milliliters chopped seeded tomato; 118 milliliters ounces vegetarian Parmesan cheese, grated (about; 2 liters water

Fall Vegetable Stew with Mint Pesto is a gluten free soup. This recipe serves 8. One portion of this dish contains approximately 10g of protein, 9g of fat, and a total of 221 calories. From preparation to the plate, this recipe takes about 47 minutes. A mixture of basil leaves, pepper, potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

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.

Ingredients you will need

Green Beans

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Pesto