White Bean Pistou

6 Tbsp Vera Jane’s Extra-Virgin Olive Oil, divided
1 cup onion, chopped
1 cup leeks, chopped
½ cup celery, chopped
½ cup carrots, chopped
1 Tbsp garlic, chopped
6 cups low-sodium chicken broth
(1) 15.5-oz can fire-roasted diced tomatoes
1 tsp fresh thyme leaves
1 tsp fresh rosemary, chopped
1½ tsp salt
¾ tsp pepper
(1) ¾-oz package fresh basil
6 Tbsp grated Parmesan
¼ cup chopped parsley, divided
4 medium garlic cloves
1 Campari tomato, chopped
¾ pound Swiss chard, chopped
(1) 15.5-oz can cannelloni beans, rinsed and drained

In a large stockpot over medium-high heat, heat 2 tablespoons olive oil until hot. Lower heat to medium and add onion, leeks, celery, carrots, and chopped garlic. Cook for 8 to 10 minutes, or until vegetables are soft. Add chicken broth, fire-roasted tomatoes, thyme, rosemary, 1 teaspoon salt, and ½ teaspoon pepper and simmer for 15 minutes.

Meanwhile, in the work bowl of a food processor make the

pistou by combining the basil, Parmesan, 2 tablespoons parsley, garlic cloves, Campari tomato, ½ teaspoon salt, and ¼ teaspoon pepper. Pulse until mixture is well combined, approximately 1 minute. With motor running, slowly add remaining ¼ cup olive oil, processing until well blended; set aside.

Add Swiss chard, cannelloni beans, and remaining 2 tablespoons parsley to soup, stirring to combine. Cook until greens are tender, about 16 minutes. Ladle hot soup into serving dishes and top each with pistou. Serve immediately.

Makes 9 servings
Prep Time: 20 Minutes
Cook Time: 40 Minutes

Per serving: 211 calories; 11g total fat; 2g saturated fat; 5mg cholesterol; 746mg sodium; 20g total carbohydrates; 2g dietary fiber; 9g protein;

Allergy Warning: Contains MilkContains EggsContains Wheat

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