Summer vegetable stew with parsley pesto

Name: Summer vegetable stew with parsley pesto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 6 as a main or 8 as a starter
Cuisine: British recipes
Ingredients: 100g butter; 1 onion, finely chopped; 1 leek, finely chopped; 2 small carrots, finely chopped; 4 garlic cloves, sliced; 250ml dry white wine; 4 large artichokes, peeled and chokes removed, leaves and stems trimmed and quartered; 1 litre good quality vegetable stock; 2 x 400g tins cannellini beans, drained and rinsed; 3 courgettes, sliced on the diagonal; 2 little gem lettuces, quartered lengthways; 4 spring onions, sliced lengthways; 200g spinach, stalks trimmed; 300g cherry tomatoes, halved; For the pesto; Small bunch fresh parsley, finely chopped; 4 tbsp extra-virgin olive oil; Finely grated zest 2 lemons and juice ½; 50g parmesan (or vegetarian alternative), grated, plus extra to serve

Portion size: Serves 6 as a main or 8 as a starter
Hands-on time 25 min
Difficulty: easy

Vegetarian

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Wonderful summer vegetables, herby pesto and cannellini beans come together to make this speedy light supper.

Looking for something with a more wintery vibe? Try this vegetarian stew recipe, made with root vegetables and pearl barley.

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Ingredients

100g butter
1 onion, finely chopped
1 leek, finely chopped
2 small carrots, finely chopped
4 garlic cloves, sliced
250ml dry white wine
4 large artichokes, peeled and chokes removed, leaves and stems trimmed and quartered
1 litre good quality vegetable stock
2 x 400g tins cannellini beans, drained and rinsed
3 courgettes, sliced on the diagonal
2 little gem lettuces, quartered lengthways
4 spring onions, sliced lengthways
200g spinach, stalks trimmed
300g cherry tomatoes, halved

For the pesto

Small bunch fresh parsley, finely chopped
4 tbsp extra-virgin olive oil
Finely grated zest 2 lemons and juice ½
50g parmesan (or vegetarian alternative), grated, plus extra to serve

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Method

To make the pesto, chop the parsley very finely, then put in a medium mixing bowl and stir through the olive oil, lemon zest and juice and 50g grated parmesan. Season to taste, then set aside.
For the stew, heat the butter in a large casserole or sauté pan over a low-medium heat. When it starts to foam, add the onion, leek, carrots and garlic. Cook gently for 10 minutes or until the vegetables are soft but not coloured. Pour in the white wine, turn up the heat and bubble for a few minutes until almost completely reduced.
Add the artichokes to the stew along with the stock. Bring to the boil, then reduce to a simmer and bubble gently for 15 minutes, adding the cannellini beans and courgettes after 10 minutes.
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Add the little gems and spring onions to the pan, cook for 3 minutes, then stir in the spinach and cherry tomatoes. Turn up the heat and bubble briskly for 1 minute to wilt the spinach, then taste and season well. Spoon into warm bowls, then drizzle over the pesto and top with extra grated parmesan, if you like.