Fall Vegetable Stew With Mint Pesto

• 8 cups water
• 1 1/2 cups chopped seeded tomato
• 1 cup chopped onion
• 1 cup chopped parsnip
• 1 cup chopped leek
• 1/2 cup chopped carrot
• 1/2 cup chopped red potatoes (about 2 medium)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 thyme sprigs
• 2 (15-ounce) cans unsalted cannellini beans, rinsed and drained
• 2 cups (1/2-inch) cut green beans (about 1/2 pound)
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, chopped
• 2 ounces vegetarian Parmesan cheese, grated (about 1/2 cup)
• 1 1/2 ounces mint leaves (about 2 cups)
• 1 ounce basil leaves (about 2 cups)

1. Combine first 11 ingredients in a large saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in green beans; cook 10 minutes or until tender.
2. Combine oil and remaining ingredients in a food processor; process until smooth. Ladle 1 3/4 cups soup into each of 8 bowls; top each serving with 1 1/2 tablespoons pesto. Serve immediately.
3. MyRecipes is working with
4. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5. .

water, tomato, onion, parsnip, leek, carrot, red potatoes, kosher salt, freshly ground black pepper, thyme, beans, green beans, extravirgin olive oil, garlic, parmesan cheese, mint, basil

Taken from www.myrecipes.com/recipe/fall-vegetable-stew (may not work)