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Summer Vegetable Stew With Basil Puree

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“From Cooking Light”
1hr 30mins

Ingredients Nutrition


  1. BASIL PUREE: Combine basil and 1 garlic clove in a blender or food processor; process until smooth.
  2. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended.
  3. Set aside.
  4. STEW: Heat 1 tablespoon oil in a large Dutch oven over low heat.
  5. Add bay leaves; cook 1 minute.
  6. Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes.
  7. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes.
  8. Add squash, bell pepper, and beans; cover and cook 15 minutes.
  9. Add the tomatoes; cover and cook 10 minutes.
  10. Discard bay leaves and thyme.
  11. Divide stew into five bowls; drizzle with the basil puree, and sprinkle with Parmesan.

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