Spring Into Summer Stew
 
Prep time
Cook time
Total time
 
The harvest in a bowl.
Recipe By:
Serves: 6-8 servings
Ingredients
Stew
  • 1 zucchini
  • 1 yellow zucchini
  • ½ cup cooked and peeled fava beans
  • 4 scallion
  • 2 small onions
  • 6 baby carrots
  • 1 huge tomato
  • 2 cups shelled peas
  • 6 new potatoes
  • 3 baby turnips
  • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
Pesto
  • 1 cup basil leaves
  • ½ cup walnuts
  • 2 garlic cloves
  • 4 tablespoons olive oil
  • 4 tablespoons Parmesan cheese
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Cut all of the vegetables into equal size pieces.
  2. Place all of the vegetables, except the kale, fava beans and peas, in a large pot and cover with water. Add salt and pepper.
  3. Bring to a simmer and cook for 15 minutes, until the potatoes are fork tender. Add the kale, peas, and fava beans and cook another 3 minutes.
  4. While the vegetables are cooking, place all of the pesto ingredients in a mini food processor and pulse until a paste forms. Add more olive oil if needed.
  5. Serve garnished with pesto and some extra cheese, if desired.
Recipe by The Gardener Cook at https://www.thegardenercook.com/spring-summer-stew/