Ribollita with Herb Pesto

Ingredients

• 0.5 cup basil leaves chopped
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 15 ounce pinto beans rinsed drained canned
• 0.5 cup carrots chopped 1 large
• 0.5 cup celery chopped
• 1 tablespoon olive oil extravirgin
• 1.5 teaspoons olive oil extravirgin
• 6 cups less-sodium chicken broth fat-free
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 teaspoons sage fresh chopped
• 2  garlic cloves chopped
• 2  garlic cloves minced
• 1 ounce bread italian toasted
• 0.5 teaspoon juice of lemon fresh
• 2.5 cups onion red chopped l large
• 1 teaspoon rosemary leaves chopped
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 6 cups swiss chard stemmed sliced 1 bunch
• 0.3 cup walnuts toasted
• 1 tablespoon water hot
• 1.8 cups yukon gold potatoes cubed 1 medium

Equipment

• food processor
• bowl
• ladle
• spatula
• dutch oven

Directions

1. To prepare soup, heat olive oil in a large Dutch oven over medium-high heat.
2. Add onion, carrot, and celery; saut 6 minutes or until onion is tender.
3. 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.
4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and pinto beans. Simmer 5 minutes or until hot.
5. Remove from heat; keep warm.
6. To prepare herb pesto, combine basil and remaining ingredients except bread in a food processor. Process until smooth, scraping the sides with a spatula.
7. 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.