Adapted from Cooking Light. The pesto was amazing. I spread it on whole wheat sourdough toast and dipped it in the soup. Next time I make this I might try adding a little sausage. Thanks, Chelsea, for sharing the recipe!
SOUP
- 1-2 Tbsp. extra virgin olive oil
- 1 cup chopped shallot
- 1 cup chopped onion
- 4 cups chicken broth
- 2 cups (1/2-inch) cubed peeled sweet potato
- 4 cups chopped Swiss chard (about 1 bunch)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (19-ounce) can white beans (Navy, cannellini, great northern), rinsed and drained
- 2 tablespoons fresh lemon juice
PESTO
- 3/4 cup grated Parmesan cheese
- 3/4 cup chopped fresh parsley
- 6 Tbsp. chopped walnuts
- 3 garlic cloves, peeled
- extra virgin olive oil
Heat olive oil in a stockpot over medium heat. Add shallots and onion; cook 8 minutes or until tender, stirring frequently. Stir in broth; bring to a boil. Add sweet potatoes; cook 10 minutes or until tender. Stir in chard, pepper, salt, and beans; cook 3 minutes or until chard wilts. Remove from heat; stir in lemon juice. Add more salt and pepper to taste.
To prepare the pesto, combine cheese, parsley, walnuts, and garlic in a food processor. Process until slightly blended. Pour in olive oil while continuing to process until pesto reaches desired consistency, scraping sides of bowl. Ladle soup into bowls. Top each bowl with a generous serving of pesto.
Note: The pesto recipe makes enough for tomorrow night’s pasta.
