BEANS & GREENS SOUP AU PISTOU

Easy and delicious! A Provençal take on minestrone featuring a nut-free pesto.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove stems from chard. Chop stems and greens.

Step 2

In a 4-qt pot combine broth, 2 cups water, chard stems, beans, tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to boiling; reduce heat. Simmer covered, 15 minutes. Stir in chard greens. Cook uncovered, 5 minutes more, stirring occasionally.

Step 3

Meanwhile, for pesto: in a small food processor or blender combine basil, 4 Tbsp olive oil, 4 Tbsp Parmesan, garlic, 1/4 tsp both salt and pepper. Process until smooth.

Step 4

Brush both sides of bread slices with olive oil. On a grill or grill pan, toast bread on both sides, sprinkle with remaining cheese after turning once.

Step 5

Ladle soup into bowls. Top each with pesto. Serve with bread.