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Ribollita with Herb Pesto

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 cup soup and 1 pesto-topped bread slice)
The intensely aromatic pesto is also good tossed with hot pasta.

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

Nutrition Information

  • calories 232
  • caloriesfromfat 26 %
  • fat 6.7 g
  • satfat 1 g
  • monofat 2.9 g
  • polyfat 2.5 g
  • protein 9 g
  • carbohydrate 35.7 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 866 mg
  • calcium 100 mg

How to Make It

  1. To prepare soup, heat olive oil in a large Dutch oven over medium-high 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 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.