Summer Pistou

Summer Pistou

I was a little unsure about serving this for dinner last night. A stew? During the summer? When it was in the mid-80s inside my house? (Buying a house with no central air is something I will NEVER do again!!)

But with all the colorful vegetables inside the stew, and the herb-y pesto served on top of the stew, this really did taste like summer. I served it with some olive bread on the side, which (despite the fact that I recently posted an easy recipe for it) I bought. Because although we still need to eat, when the weather’s like that I just want to cook as little as possible.

Summer Pistou

For the stew:

2 tablespoons olive oil

1 1/2 cup chopped onion

1 clove garlic, minced

1 1/2 cup chopped red or yellow bell pepper

2 cups green beans cut into 2-inch pieces

1 1/2 cup vegetable broth or water

4 cups chopped yellow summer squash

1 (28 ounce) can diced tomatoes, undrained

2 (15 ounce) cans red or white beans, undrained

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the almond-herb pesto:

1 cup toasted almonds

1 cup packed fresh basil

2 cups packed fresh parsley

2 cloves garlic

5 tablespoons extra-virgin olive oil

1/4 teaspoon salt

2 tablespoons lemon juice

2 to 3 tablespoon water, optional

Make the stew:

In a large soup pot, warm the olive oil over medium heat. Add the onions, and cook for about 10 minutes. Add the garlic and bell peppers, and cook for about 3 minutes. And the green beans and broth (or water) and simmer until crisp-tender, about 6 minutes. Add the yellow squash, tomatoes, and beans. Return to a simmer and cook until all of the vegetables are tender.

Make the Pesto:

Combine the almonds, basil, parsley, garlic, olive oil, salt, and lemon juice in a food processor fitted with a metal blade. Process until smooth. Add water if you would like a thinner consistency.

Serve the stew topped with a dollop of the pesto.

6 to 8 servings

From Moosewood Restaurant Cooking for Health

5 thoughts on “Summer Pistou

  1. oh my goodness it’s beautiful though! so bright and fresh-looking, and it’s obvious from even the photo that it’s not a heavy, slogging-through-winter type of stew, which makes it perfect, even if it’s 80 degrees in your house and you don’t have central air (i feel your pain!). 🙂 we have it, but i’ve lived in places which did not, and i know that it’s not terrible all the months of the year, but sometimes it can get ugly. 🙂
    but: back to this, because i would completely make this during the summer. and nice almond pesto touch there; i always forget (dumb, i know) that i can make almond pesto because i steer more towards either walnuts or pignoles. smart way to use extras up, for sure.

    • It was definitely a light soup, so very summer-worthy. And it had so much flavor, even with such a relatively short ingredient list.

      I had some of the leftover pesto on pasta for lunch the next day, which was delicious.

  2. Mmmm, this looks great! I have actually eaten soup for lunch every day this spring/summer…but mainly because my office is like being inside a freezer. I love all the fresh veggies in this. And the pesto on top sounds amazing 🙂 I’m sorry you don’t have A/C!

    • Thankfully the weather here has been gorgeous lately. But the real heat in LA is usually in August, September & October–and I’m not looking forward to it 😦

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