Ingredients

For the pesto: 1/4 cup pine nuts or walnuts 2 cups tightly packed fresh basil leaves 2 or 3 garlic cloves 1/4 cup grated pecorino sardo or Parmesan cheese 1/2 cup extra-virgin olive oil, or as needed Salt and freshly ground pepper, to taste For the soup: 1/2 cup dried small white beans or 1 can (15 ounces) white beans Salt, to taste 2 tablespoons olive oil 2 yellow onions, diced 1/2 cup diced pancetta 3 carrots, peeled, halved lengthwise, if large, and thinly sliced 2 celery stalks, diced 3/4 pound tomatoes, peeled, seeded and diced 5 to 6 cups water or chicken broth, or as needed 4 small new potatoes, unpeeled, diced 2 zucchini, halved lengthwise and sliced 1/4 pound green beans, trimmed and cut into 1-inch lengths 2 cups chopped Swiss chard (optional) 1/4 pound macaroni or small shells 2 tablespoons extra-virgin olive oil Freshly ground pepper, to taste 1/4 cup grated Parmesan cheese

Description

Soup And Wine Don't Marry Well When The Combination Is Simply Broth Against Liquid. When The Soup Has Ample Flavor And Texture, As Is The Case Here, However, The Wine Is A Pleasant Point Of Difference. The Green Flavors Of The Zucchini, Green Beans, Chard

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