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Fall Vegetable Stew with Mint Pesto

Fall Vegetable Stew with Mint Pesto

Best fall soup recipe. When it's cold, this vegetable stew with mint pesto will warm you up. 

Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 242 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
Nutrition Facts
Fall Vegetable Stew with Mint Pesto
Amount Per Serving (1 g)
Calories 242 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 525mg22%
Carbohydrates 32g11%
Sugar 7g8%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.