Braised Spring Vegetable Medley

Name: Braised Spring Vegetable Medley
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

7 ingredients

8 steps

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.
2

Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes.
3

Add lima beans, asparagus and wine.
4

Cook, uncovered, until all vegetables are tender, about 5 minutes.
5

Add peas and cook 1 minute.
6

Season stew to taste with salt and pepper.
7

Ladle stew into deep bowls.
8

Top with pesto sauce and serve.