Nutrition per serving may change if servings are adjusted.
2 cups fresh basil leaves
½ cup grated Parmesan cheese
3 tablespoons olive oil, divided
2 tablespoons bottled minced garlic
1 pound lean beef stew meat, trimmed of fat, cut into ½-inch pieces
2 cups chopped onions
1 pound roma tomatoes, chopped
2 cups diced red potatoes
1 cup diced carrot
4 cups lower-sodium beef broth
2 cups water
2 cups chopped zucchini
8 ounces green beans, trimmed and halved
4 cups chopped fresh spinach
1 (15 ounce) can no-salt-added kidney beans, rinsed and drained
½ teaspoon crushed red pepper flakes
For pistou, in a food processor, combine basil, Parmesan cheese, 2 tablespoons of the 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 stew meat, half at a time, in hot oil, stirring frequently. Remove meat from Dutch oven; set aside. Add onions to Dutch oven; cook over medium heat about 5 minutes or until tender. Return meat to Dutch oven.
Add tomatoes, potatoes, and carrot; cook and stir for 4 minutes more. Stir in broth, the water, zucchini, and green beans. Bring to boiling; reduce heat. Simmer, covered, 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 with the pistou.