Braised Spring Vegetable Medley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 14 1/2-ounce can vegetable broth |
8 ounces red-skinned potatoes, cut into 1/2-inch cubes (about 1 3/4 cups) |
8 ounces frozen lima beans (about 1 1/2 cups), thawed |
6 ounces asparagus spears, trimmed, cut into 1-inch lengths |
1/2 cup dry white wine |
3/4 cup frozen peas |
2 tablespoons prepared pesto sauce |
Directions:
1. Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.
2. Ladle stew into deep bowls. Top with pesto sauce and serve.
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