VEGTABLE STEW

1 Cup Basil Leaves 1 Clove Garlic 3 Tablespoons Water 2 Tablespoons Olive Oil 1/8 Teaspoon Salt 1 Tablespoon Olive Oil 2 Bay Leaves1 Onion, cut in slices 8 Garlic Clove, minced

2 Thyme Sprigs 1 1/2 Cups Carrot, sliced 1 Pound Small Red Potatoes, halved 1/2 Teaspoon Pepper 3 Cups Yellow Squash, cubed 1 Cup Yellow Pepper Strips 1/2 Pound Green Beans, trimmed and cut in 3 pieces 2 Tomatoes, peeled and cut in 1” pieces 2 Tablespoons Parmesan Cheese, grated

Mix the first 6 ingredients together in a blender. Process until smooth and set aside.Heat 1 tablespoon olive oil in a large pan. Add the next 4 ingredients and cook for 10 minutes. Add the next 3 ingredients and cook for 20 minutes. Add the next 3 ingredients and cook for 15 minutes. Add the tomatoes and cook for 10 minutes. Spoon into bowls and pour the basil puree over the top and sprinkle with the parmesan cheese. Serve.

SERVINGS 5; CALORIES 240; FAT 9.7 g; PROTEIN 6.8 g; CARBS 35.4 g; FIBER 7.5 g; CHOL 2 mg; IRON 3.3 mg; SODIUM 373 mg; CALC 123 mg SERVING SIZE= 1 Cup

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Updated 12/7/99