Ribollita with Herb Pesto

Ingredients

• 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:
• 1 (15-ounce) can pinto beans, rinsed and drained
• ¼ teaspoon freshly ground black pepper
• + 19 more ingredients
• • ½ teaspoon salt
  • 6 cups stemmed sliced Swiss chard (about 1 bunch)
  • 6 cups fat-free, less-sodium chicken broth
  • Soup:
  • 1 tablespoon extravirgin olive oil
  • 1 ½ teaspoons extravirgin olive oil
  • 2 ½ cups chopped red onion (l large)
  • ½ cup chopped celery
  • ½ cup chopped basil leaves
  • 2 garlic cloves, chopped
  • 2 teaspoons chopped fresh sage
  • ¼ teaspoon salt
  • ½ cup chopped carrot (about 1 large)
  • ½ teaspoon thyme leaves (optional)
  • 1 teaspoon chopped rosemary leaves
  • 2 garlic cloves, minced
  • ¹/₈ teaspoon freshly ground black pepper
  • ½ teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

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...

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