Becky Luigart-Stayner; Leigh Ann Ross
6 servings

The herb and walnut pesto makes a satisfying finishing touch for this soup. Walnut oil adds a mild sweetness and intensifies the nutty flavor of the pesto, but you can substitute extravirgin olive oil.

How to Make It

Step 1

To prepare the soup, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add leek to pan; cook 8 minutes or until tender, stirring frequently. Stir in broth and 1 cup water; bring to a boil. Add potato; cook 10 minutes or until potato is tender. Stir in chard, pepper, salt, and beans; cook 3 minutes or until chard wilts. Remove from heat; stir in lemon juice.

Step 2

To prepare the pesto, combine cheese and remaining ingredients in a food processor; process until smooth, scraping sides of bowl occasionally. Ladle 1 cup soup into each of 6 bowls; top each serving with about 2 teaspoons pesto.

Chef's Notes

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Ratings & Reviews

gkd1029's Review

February 17, 2015

daneanp's Review

November 04, 2013
Surprisingly, my family enjoyed this. I did use my emulsion blender on half of the mixture (potatoes with beans added) before putting in the chard, so it was nice and creamy. The pesto was unusual but went well with the soup. I will add salt to the pesto next time. Or....what the family all agreed upon, sprinkle crumbled fried bacon on the top at service. :-)

CAgirlinIA's Review

September 19, 2013
Two nights ago when I made this I would have rated this TWO stars. Tonight, after the flavors have "married" it's worthy of FIVE stars; I didn't make the walnut-sage pesto as I had homemade basil pesto in the freezer. But I will definitely try the sage pesto next time. Tasty! (and pinnable - lol)

Suze02's Review

February 05, 2013
So delicious. Puréed about half of the soup before adding the chard and used basil pesto instead just bc I had some homemade. Great flavors.

jbcheerio's Review

October 26, 2012
Greaty hearty flavors! I liked that it really only used fall flavors--I have a CSA share and my fridge is brimming with chard and sweet potato right now!

northeaster's Review

November 16, 2010
fan-tas-tic! super easy fall soup. i didn't have time to make the pesto so i just used store bought basil pesto and it was excellent. topped it with turkey bacon crumble and served it with crusty bread. Very hearty and filling.

dory92064's Review

December 17, 2008
Great flavor. Will definitely make again. I didn't have leeks so used onions; added some fresh thyme and dash of tabasco sauce. We like creamy soups so pureed onion/sweet potato mixture, leaving it little chunky, before adding beans and chard. The pesto really adds depth of flavor to the soup. Served with CL Fresh Thyme Popovers.