Detox time! I actually had a pretty low key new year’s eve, but there was still champagne (and pizza) involved, so needless to say I’m still recovering. That’s one of the worst parts about getting older in my opinion; multiple day hangovers.
I’m flying out of the gate in 2014 with a ridiculous amount of new projects on my plate right from the get go. Multiple day hangovers have no place in my busy schedule, so I made this winter vegetable stew with mint pesto to chase away any lingering junk in my system, and to fuel my long days.
I get protein from the beans, fiber from the veggies, and carbs from the potatoes. Talk about well balanced! What are your go-to detox/refuel recipes?
Happy New Year everyone. Let’s do this!
Fall Vegetable Stew with Mint Pesto
Best fall soup recipe. When it's cold, this vegetable stew with mint pesto will warm you up.
- 8 cups water
- 1 1/2 cups chopped seeded tomato
- 1 cup chopped onion
- 1 cup chopped parsnip
- 1 cup chopped leek
- 1/2 cup chopped carrot
- 1/2 cup chopped red potatoes about 2 medium
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 thyme sprigs
- 2 15-ounce cans unsalted cannellini beans, rinsed and drained
- 2 cups 1/2-inch cut green beans (about 1/2 pound)
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves chopped
- 2 ounces vegetarian Parmesan cheese grated (about 1/2 cup)
- 1 1/2 ounces mint leaves about 2 cups
- 1 ounce basil leaves about 2 cups
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.
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. Serve immediately.