Summer Vegetable Stew with Basil Purée

 Cooking Light JULY 2000

Ingredients

Basil Purée :

• 3/4-1 cup basil leaves 
• 1 garlic clove 
• 3 tablespoons water 
• 2 tablespoons olive oil 
• 1/8 teaspoon salt 

 Stew :

•  1 tablespoon olive oil 
•  2 bay leaves 
•  2 onion, cut into 1/4-inch-thick wedges 
•  3 garlic cloves, halved 
•  2 thyme sprigs 
•  1 cup (2-inch-thick) sliced carrot 
•  1 Quart small red potatoes, if large halved
•  1/2 teaspoon salt 
•  1/2 teaspoon black pepper 
•  2 cubed summer squash (aprox 3/4 pound) 
•  1 bell pepper (cut into strips)
•  1 cup green beans (cut into 2 inch pieces) 
•  1 tomato, peeled and cut into 1-inch pieces 
•  2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 

Preparation

To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.

To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 3 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash and bell pepper; cover and cook 15 minutes. Add the green beans and tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.

Nutritional Information /per serving Calories: 240 Calories from fat: 36%, Fat: 9.7g, Saturated fat: 1.7g, Monounsaturated fat: 6.3g, Polyunsaturated fat: 1.1g, Protein: 6.8g, Carbohydrate: 35.4g, Fiber: 7.5g, Cholesterol: 2mg, Iron: 3.3mg, Sodium: 373mg, Calcium: 123mg.