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Ingredients

• Soup:
• 1 1/2 teaspoons 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 teaspoons chopped fresh sage
• 6 cups fat-free, less-sodium chicken broth
• 6 cups stemmed sliced Swiss chard (about 1 bunch)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can pinto beans, rinsed and drained
• 
  Herb Pesto:
• 1/2 cup chopped basil leaves
• 1/4 cup walnuts, toasted
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon extravirgin olive oil
• 1 tablespoon hot water
• 1 teaspoon chopped rosemary leaves
• 1/2 teaspoon thyme leaves (optional)
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 8 (1-ounce) slices Italian bread, toasted

Description

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