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.

Krista Montgomery
Recipe by Cooking Light October 2007

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Becky Luigart-Stayner; Leigh Ann Ross

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Nutrition Facts

178 calories; calories from fat 29%; fat 5.7g; saturated fat 1.2g; mono fat 1.1g; poly fat 3g; protein 7.2g; carbohydrates 25.2g; fiber 5.6g; cholesterol 4mg; iron 2.8mg; sodium 526mg; calcium 125mg.