Ribollita with Herb Pesto

Soup Ingredients:
1 ½ teaspoons extra virgin olive oil
2 ½ cups chopped red onion (1 large)
½ cup chopped carrot (above 1 large)
½ cup chopped celery
2 garlic cloves, chopped
1 ¾ cups ¼ inch cubed Yukon gold potato (about 1 medium)
2 teaspoons chopped fresh sage
6 cups fat-free, less-sodium chicken broth
6 cups stemmed sliced Swiss chard (about 1 bunch)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 15-ounce can pinto beans, rinsed and drained
Gluten free or Whole grain bread

Herb Pesto Ingredients:
½ cup chopped basil leaves
¼ cup walnuts, toasted
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon hot water
1 teaspoon chopped rosemary leaves
½ teaspoon thyme leaves (optional)
½ teaspoon fresh lemon juice

Directions:
1. To prepare soup, heat olive oil in a large Dutch oven over medium-heat. Add onion, carrot, and celery; sauté 6 minutes or until onion is tender. Add minced garlic; cook 1 minute. Stir in potato and sage. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chard; simmer an additional 10 minutes or until potatoes are tender. Add ½ teaspoon salt, ¼ teaspoon black pepper, and pinto beans. Simmer 5 minutes or until hot. Remove from heat; keep warm.

2. To prepare herb pesto, combine basil and remaining ingredients except bread in a food processor. Process until smooth, scraping the sides with a spatula. Spread 1 ½ teaspoon pesto over each gluten free or whole grain bread slice. Ladle 1 cup soup into each of 8 bowls. Tuck 1 pesto-topped bread slice into each serving.

Yield: 8 servings.
From ‘Cooking Light’ magazine March 2006