A thick and hearty vegetable stew that is perfect for a cold winter day. Stir in homemade pesto and top with fresh Parmesan cheese for a flavorful, comforting meal.
It’s only the middle of January and I’m ready for spring. Winter is just entirely too long here in the northeast! The only thing that gets me through is day-dreaming about the warm weather, the flowers, the garden… you get the point. Oh, and food of course.
Enter today’s recipe. A warm and comforting stew that is full of vegetables and fresh flavors! Vegetables aways make me think of spring, so this is my “I wish spring were here stew”. To add even more freshness to this stew, I stir in some of my homemade pesto. Delicious!
This stew actually started out (in my head) as minestrone soup, but I got carried away and ended up with more of a stew. So, stay tuned for a minestrone recipe in the coming weeks!
The best part about this stew is that you can add in whatever your favorite vegetables are, or what you have on hand. No matter what you choose to add or not add, don’t leave out the pesto! It takes it from ordinary to extraordinary.
You can also make this recipe completely ahead and enjoy it for lunch or dinner all week long. It freezes beautifully, which is where the rest of mine is headed later today. I love keeping my freezer stocked with different types of soups and stews – that way I always have a healthy meal option on hand.
I use chicken broth as the liquid in mine, but if you want to make this vegetarian simply use vegetable stock instead.
Not only is this stew easy and versatile, but it’s super healthy too! It’s a great (and delicious) way to get your veggies. Soups and stews always fill me up, but if you feel you need more go ahead and serve this alongside a big green salad, or grilled chicken. You could also have a grilled cheese if you’re feeling indulgent!
If you’re tired of winter and looking for a little freshness to brighten your mood, then this recipe is for you!
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Onion, chopped
- 2 Stalks Celery, chopped
- 2 Carrots, peeled and chopped
- 1 Medium-Large Potato, peeled and cubed
- 1 Large Clove Garlic, finely minced
- Kosher Salt and Freshly Ground Black Pepper
- 1 Teaspoon Fresh Thyme, finely chopped
- 4 Tablespoons Tomato Paste
- 1 (28-ounce) Can Whole Tomatoes
- 4 Cups Chicken Stock, or vegetable
- 2 Cups Green Beans, trimmed and cut into bite-size pieces
- 2 Cups Fresh Spinach, roughly chopped
- 1/4 Cup Homemade Pesto. omit cheese for dairy-free & paleo
- Freshly Grated Parmesan Cheese, for serving (omit to make dairy-free & paleo)
- Heat the olive oil in a large soup pot over medium-high heat. Add in the onions, celery, and carrots; cook for 2-3 minutes and then add in the potato and garlic. Season the mixture with salt, pepper, and the fresh thyme and cook for another 5 minutes.
- Stir in the tomato paste and then the whole tomatoes (with juice) and break them up with a wooden spoon. Pour in the chicken broth and stir. Bring the stew to a simmer.
- Once the stew is simmering, add in the green beans. Cook the stew over low heat for 25-30 minutes, or until the green beans are tender.
- Stir in the fresh spinach and pesto. Ladle the stew into soup bowls and top with parmesan cheese.