Ribollita with Herb Pesto

Ribollita with Herb Pesto
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 ½ teaspoons extravirgin olive oil
  • + 45 more ingredients
    • 1 ½ teaspoons extravirgin olive oil
    • 2 teaspoons chopped fresh sage
    • ½ cup chopped carrot (about 1 large)
    • 1 (15-ounce) can pinto beans, rinsed and drained
    • ¼ teaspoon freshly ground black pepper
    • 6 cups stemmed sliced Swiss chard (about 1 bunch)
    • 2 ½ cups chopped red onion (l large)
    • ½ cup chopped celery
    • 6 cups fat-free, less-sodium chicken broth
    • 1 tablespoon extravirgin olive oil
    • ½ teaspoon fresh lemon juice
    • 1 ¾ cups (1/4-inch) cubed Yukon gold potato (about 1 medium)
    • 8 (1-ounce) slices Italian bread, toasted
    • 1 tablespoon hot water
    • ¼ cup walnuts, toasted
    • Herb Pesto:
    • ½ cup chopped basil leaves
    • 2 garlic cloves, chopped
    • ¼ teaspoon salt
    • ½ teaspoon thyme leaves (optional)
    • 1 teaspoon chopped rosemary leaves
    • 2 garlic cloves, minced
    • 2 teaspoons chopped fresh sage
    • ½ cup chopped carrot (about 1 large)
    • 1 (15-ounce) can pinto beans, rinsed and drained
    • ¼ teaspoon freshly ground black pepper
    • 6 cups stemmed sliced Swiss chard (about 1 bunch)
    • 2 ½ cups chopped red onion (l large)
    • ½ cup chopped celery
    • 6 cups fat-free, less-sodium chicken broth
    • 1 tablespoon extravirgin olive oil
    • ½ teaspoon fresh lemon juice
    • 1 ¾ cups (1/4-inch) cubed Yukon gold potato (about 1 medium)
    • 8 (1-ounce) slices Italian bread, toasted
    • 1 tablespoon hot water
    • ¼ cup walnuts, toasted
    • Herb Pesto:
    • ½ cup chopped basil leaves
    • 2 garlic cloves, chopped
    • ¼ teaspoon salt
    • ½ teaspoon thyme leaves (optional)
    • 1 teaspoon chopped rosemary leaves
    • 2 garlic cloves, minced
    • Soup:
    • Soup:

To prepare soup, heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until onion is tender. 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...

View full recipe at My Recipes

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