- YIELDS | 2-4 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 20 MINS
This is a favorite French soup of ours. It’s essentially beans and greens with a big swirl of fresh basil pesto. It makes a whimsical and pretty presentation for a summer dinner party when topped with edible Nasturtium leaves to look like lily pads. It’s very healthy, equally beautiful and low-calorie. Serve it with a crusty baguette toasted with cheese and a glass of good white wine.
- 1 pound Swiss chard
- 2 cups vegetable broth
- 2 cups water
- 15-ounce can cannellini beans, rinsed and drained
- 2 medium tomatoes, cored and coarsely chopped
- Kosher salt
- Freshly ground pepper
- 1 cup fresh basil
- 6 tablespoons olive oil
- 6 tablespoons finely shredded fresh Parmesan cheese, plus extra for toasted cheese
- 2 cloves garlic
- 4 slices baguette, cut down the middle and open flat
- Remove stems from chard. Chop stems and greens and keep separate.
- In a 4-quart pot, combine broth, water, chard stems, beans, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to boiling and reduce heat. Simmer, covered, 15 minutes.
- Stir in chard greens. Cook, uncovered, 5 minutes more, stirring occasionally.
- In a small food processor or blender, combine basil, 4 tablespoons olive oil, 4 tablespoons Parmesan, the garlic, and 1/4 teaspoon each salt and black pepper. Process until smooth.
- Brush both sides of bread slices with olive oil. On a grill pan or under the broiler, toast bread on both sides, turning once and sprinkling on remaining cheese.
- Ladle soup into bowls. Top each with pesto and swirl. Serve with toasted cheese baguette.
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