2 servings; can be doubled.

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

    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.

    Ladle stew into deep bowls. Top with pesto sauce and serve.