Provençal stew with basil

Name: Provençal stew with basil
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-3 Carrots (approx. 200 g); 500 g Potatoes; 200-250 g green beans; 1-2 (approx. 250 g) Courgette; 1 Stalk leek (leek); 4 medium-sized tomatoes; 2 TABLESPOONS + about 100 ml olive oil; 7-10 Tbsp salt, pepper, 1 tablespoon broth; 1 can(s) (425 ml) big; 7-10 Tbsp white beans; 2 Garlic cloves; 1-2 bunch/pots basil; 50 g grated parmesan

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-3 Carrots (approx. 200 g)
500 g Potatoes
200-250 g green beans
1-2 (approx. 250 g) Courgette
1 Stalk leek (leek)
4 medium-sized tomatoes
2 TABLESPOONS + about 100 ml olive oil
7-10 Tbsp salt, pepper, 1 tablespoon broth
1 can(s) (425 ml) big
7-10 Tbsp white beans
2 Garlic cloves
1-2 bunch/pots basil
50 g grated parmesan

Directions

1
Peel carrots and potatoes. Clean the rest of the vegetables, except the tomatoes. Wash and chop everything. If necessary, blanch the tomatoes, quench, skin and chop them
2
Heat 2 tablespoons of oil. Sauté the vegetables for about 10 minutes. Season. Rinse and drain the beans. Add and pour on 1 1/2 l water. Bring to the boil, add stock. Cover and simmer for about 30 minutes. Season to taste
3
Peel the garlic. Wash the basil and remove the leaves. Puree both with a little salt. Stir in parmesan and about 100 ml oil. Serve the stew with the herb paste