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Ingredients

Serves 6

• FOR THE SOUP
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, quartered lengthwise
• 4 cipollini onions, quartered
• 5 ounces red Swiss chard, stems reserved and cut into 1/2-inch lengths, leaves torn into pieces (1/2 bunch)
• 1 small butternut squash, (12 ounces), peeled, seeded, and cut into 1/2-inch dice
• 1 carrot, peeled and cut diagonal into 1/4-inch-thick slices
• 1 zucchini, cut into 1/4-inch-thick slices
• 1 cup canned cannellini beans, drained and rinsed
• 1 cup fresh or frozen lima beans, (optional)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• FOR THE PISTOU
• 2 cups fresh sorrel or basil, leaves, tough stems removed
• 1/2 cup walnuts
• 3 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• Dash freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Description

This Traditional Proven;al Dish Gets Much Of Its Flavor From The Vegetables, Which Can Be As Varied As You Please. Covering The Pistou With A Layer Of Olive Oil And Refrigerating Until Just Before Serving Prevents Discoloration.

Martha Stewart