How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ribollita With Herb Pesto?

You need 26 ingredients. The key ingredients include: Soup:, 1 1/2 teaspoons extravirgin olive oil, 2 1/2 cups chopped red onion (l large), 1/2 cup chopped carrot (about 1 large), and more.

Is Ribollita With Herb Pesto suitable as soups & stews?

Yes, Ribollita With Herb Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Ribollita With Herb Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribollita With Herb Pesto Recipe

Name: Ribollita With Herb Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 1 1/2 teaspoons extravirgin olive oil; 2 1/2 cups chopped red onion (l large); 1/2 cup chopped carrot (about 1 large); 1/2 cup chopped celery; 2 garlic cloves, chopped; 1 3/4 cups (1/4-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); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (15-ounce) can pinto beans, rinsed and drained; Herb Pesto:; 1/2 cup chopped basil leaves; 1/4 cup walnuts, toasted; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon extravirgin olive oil; 1 tablespoon hot water; 1 teaspoon chopped rosemary leaves; 1/2 teaspoon thyme leaves (optional); 1/2 teaspoon fresh lemon juice; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 8 (1-ounce) slices Italian bread, toasted

Try this homemade Ribollita With Herb Pesto recipe the whole family will love. Made with extravirgin olive oil, red onion, carrot and celery. Easy step-…

This Ribollita With Herb Pesto relies on simple, everyday ingredients such as soup:, extravirgin olive oil, chopped red onion (l large) and chopped celery. It comes together quickly and makes 4 servings, at about 1042 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

1042

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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Ribollita With Herb Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

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