White bean stew with summer squash and parsley pesto

Vegetarian, Soy Free

2 Servings, 540 Calories/Serving

40 Minutes

This springy take on a vegetarian chili elevates cannellini beans and caraway-infused tomatoes with a fresh pine nut and parsley pesto.

Ingredients

  • 1 yellow onion
  • 3 cloves garlic
  • 4 sprigs thyme
  • ½ teaspoon caraway seeds
  • ¼ teaspoon red pepper flakes
  • 15-ounce can diced tomatoes
  • 1 zucchini
  • 15-ounce can cannelloni beans
  • medium bunch parsley
  • ¼ cup pine nuts
  • ¼ cup pecorino cheese
  • 1 lemon
  • 1 tablespoon tomato paste
  • 1 tablespoon sherry vinegar

Instructions

1

Cook aromatics

Heat 1 tablespoon oil on medium heat in saucepan until shimmering. Peel and dice onion. Add onion and a pinch of salt and sauté until soft and translucent, 6 to 8 minutes. Meanwhile:
*Peel and thinly slice garlic.
*Pick leaves off thyme and chop.
Add garlic, thyme, caraway seeds, tomato paste and red pepper flakes (if you like a kick) and stir until fragrant, about 30 seconds. Stir in tomatoes, ½ cup water and a pinch of salt and simmer until tomatoes are warmed through and liquid has slightly reduced, 6 to 8 minutes. Move on to prep while waiting.

2

Prep, simmer stew

Rinse zucchini and squash, cut in half and slice into ¼-inch half moons.
*Drain beans and rinse.
*Cut lemon into wedges.
Add zucchini, squash and beans to pan and cook at a high simmer, stirring occasionally, until squash is soft, 5 to 7 minutes. Add a couple tablespoons water if liquid is too reduced.

3

Make pesto

*Rinse parsley, pick leaves off stems and coarsely chop.
*Coarsely chop pine nuts.
Combine parsley and pine nuts in a small bowl and whisk in 3 tablespoons oil and ½ teaspoon salt.

4

Finish, serve

Remove chili from heat. Stir in cheese, juice from half the lemon and sherry vinegar. Season to taste with salt and pepper. Ladle soup evenly between two bowls, top with parsley pesto and serve with remaining lemon wedges.

5

Relevant tips and techniques

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