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For pistou, in a food processor, combine basil, Parmesan cheese, 2 tablespoons oil and the garlic. Cover and process until a paste forms; set aside.
In a 5- to 6-quart Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Brown the beef, half at a time, stirring frequently. Remove meat from the pot; set aside. Add onions to the pot; cook over medium heat for about 5 minutes or until tender.
Return meat to the pot. Add tomatoes, potatoes and carrots; cook and stir for 4 minutes more. Stir in broth, water, zucchini and green beans. Bring to a boil; reduce heat. Simmer, covered, for about 15 minutes or until meat and vegetables are tender.
Stir in spinach, kidney beans and crushed red pepper. Cook about 2 minutes more or just until spinach is wilted. Serve each bowl with a dollop of pistou.