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

Servings: persons

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

1
To prepare soup, heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; saute 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 1/2 teaspoon salt, 1/4 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 1/2 teaspoons pesto over each bread slice. Ladle 1 cup soup into each of 8 bowls. Tuck 1 pesto-topped bread slice into each serving.

1042

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

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.

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

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

Ribollita With Herb Pesto

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