Ribollita With Herb Pesto

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Details

24 Ingredients

• 1 1/2 tsps extravirgin olive oil
• 2 1/2 cups chopped red onion (l large)
• 1/2 cup chopped carrot (about 1 large)
• 1/2 cup chopped celery
• 2 garlic cloves, chopped
• 1 3/4 cups (1/4-inch) cubed yukon gold potato (about 1 medium)
• 2 tsps chopped fresh sage
• 6 cups fat-free, less-sodium chicken broth
• 6 cups stemmed sliced swiss chard (about 1 bunch)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 (15-oz) can pinto beans, rinsed and drained
• 1/2 cup chopped basil leaves
• 1/4 cup walnuts, toasted
• 2 Tbsps chopped fresh flat-leaf parsley
• 1 Tbsp extravirgin olive oil
• 1 Tbsp hot water
• 1 tsp chopped rosemary leaves
• 1/2 tsp thyme leaves (optional)
• 1/2 tsp fresh lemon juice
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 8 (1-oz) slices italian bread, toasted