3 cloves of garlic, minced
1 onion, cut into rings
5 tablespoons of olive oil
2 carrots, peeled and chopped
2 stalks of celery, chopped
100g of green beans, trimmed
1 1/2 liters of water
3 tablespoons of cornstarch
Salt and black pepper to taste
For the pesto
3 tablespoons of olive oil
4 tomatoes, peeled and seeded, minced
1 tablespoon of za'atar (Arabic seasoning)
1 pinch of red pepper flakes
Salt and black pepper to taste
3 cloves of garlic, minced
1 onion, cut into rings
5 tablespoons of olive oil
2 carrots, peeled and chopped
2 stalks of celery, chopped
100g of green beans, trimmed
1 1/2 liters of water
3 tablespoons of cornstarch
Salt and black pepper to taste
For the pesto
3 tablespoons of olive oil
4 tomatoes, peeled and seeded, minced
1 tablespoon of za'atar (Arabic seasoning)
1 pinch of red pepper flakes
Salt and black pepper to taste
In a large pot, sauté the garlic and onion in olive oil until they're soft
Add the vegetables and cook for 3 minutes
Then add the water (reserve 1/2 cup) and bring to a boil
Cover the pot and simmer for 40 minutes or until the vegetables are tender
Dissolve the cornstarch in the reserved water, add it to the pot, and let it thicken
Season with salt and black pepper and reserve
Prepare the pesto
In a small skillet, heat the olive oil and cook the tomato until it's soft
Season with za'atar, red pepper flakes, salt, and black pepper
Transfer to a blender and blend
Pour over the stew and serve.
