Summer Vegetable Stew With Basil Puree

• 1 cup basil leaves
• 1 garlic clove
• 3 tablespoons water
• 2 tablespoons olive oil
• 18 teaspoon salt
• 1 tablespoon olive oil
• 2 bay leaves
• 1 onion, cut into 1/4 inch thick wedges
• 6 garlic cloves, halved
• 2 fresh thyme sprigs
• 1 12 cups sliced carrots, 2 inches thick
• 1 lb small red potato, halved
• 12 teaspoon salt
• 12 teaspoon black pepper
• 3 cups cubed yellow squash, 1 inch cubes
• 1 cup yellow bell pepper, strips
• 12 lb green beans, trimmed and cut into 3 inch pieces
• 2 tomatoes, peeled and cut into 1 inch pieces
• 2 tablespoons grated fresh parmesan cheese

1. BASIL PUREE: Combine basil and 1 garlic clove in a blender or food processor; process until smooth.
2. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended.
3. Set aside.
4. STEW: Heat 1 tablespoon oil in a large Dutch oven over low heat.
5. Add bay leaves; cook 1 minute.
6. Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes.
7. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes.
8. Add squash, bell pepper, and beans; cover and cook 15 minutes.
9. Add the tomatoes; cover and cook 10 minutes.
10. Discard bay leaves and thyme.
11. Divide stew into five bowls; drizzle with the basil puree, and sprinkle with Parmesan.

basil, garlic, water, olive oil, salt, olive oil, bay leaves, onion, garlic, thyme, carrots, red potato, salt, black pepper, yellow bell pepper, green beans, tomatoes, parmesan cheese

Taken from www.food.com/recipe/summer-vegetable-stew-with-basil-puree-208951 (may not work)