Vegetable Soup with Pesto Butter

Photo by Ally H.
Adapted from rachaelraymag.com
Comfort food.

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Adapted from rachaelraymag.com

Ingredients

  • 1

    large onion, chopped

  • 3/4

    pound new potatoes (1-inch diameter), halved

  • Salt and pepper

  • 2

    summer squash (8 oz. each), halved lengthwise and sliced crosswise into 1/3-inch pieces

  • 1/2

    pound green beans, halved

  • 1/2

    pound sugar snap peas

  • 1

    quart chicken broth

  • 1

    cup (packed) fresh basil

  • 1

    small clove garlic, peeled

  • 1/4

    cup finely grated parmesan

  • 4

    tablespoons butter

  • 3

    ears corn, kernels cut off (about 1 1/2 cups)

  • 1

    large tomato, diced

Directions

Layer the onion and potatoes in a large slow cooker; season with salt and pepper. Add the squash, green beans, snap peas and broth. Cover and cook until the potatoes and squash are soft and the beans and peas are crisp-tender, about 2 hours on high or 3 hours on low. Meanwhile, make the pesto butter: Using a food processor, puree the basil and garlic until finely chopped. Add the parmesan, butter, 1/2 tsp. salt and 1/4 tsp. pepper. Process until the butter comes together in a ball. Transfer to a small bowl. Stir the corn and tomato into the finished stew; season. Top each serving with pesto butter.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: