White Bean, Chard & Pesto Soup

This soup is WAY out of place considering the temps here in Boston are finally on the brink of 90 degrees.

My love for a good, veggie-loaded soup knows no boundaries, though. No matter the time or the season, whether there’s snow on the ground or I’m sweating even in a bikini, a warming bowl of goodness can be enjoyed at any time. The addition of summer-friendly pesto though, does add a small seasonal element to this version though…doesn’t it?

This soup is perfect the way it is, but subbing it some other summer veggies like zucchini or summer squash would also be a great idea.

6 cups water

6 cups vegetable broth

5 cups cooked white beans (I used navy beans)

1 1/2 lbs red potatoes, diced

2 cups diced carrots

1 1/2 cups sliced mushrooms of your choice

1 large yellow onion, diced

1 shallot, minced

4 cloves garlic, minced

4 tbsp basil pesto

1 tbsp dried rosemary

1 tsp all-purpose seasoning

Sea salt, black pepper and crushed red pepper

Olive oil

• In a large saucepan over medium heat cook crushed red pepper in oil for one minute
• Add onions, shallot and garlic and cook for 7-10 minutes, stirring occasionally
• Add carrots, mushrooms and potatoes and cook for 5 minutes
• Add all remaining ingredients except pesto and bring to a boil
• Cover, reduce to a simmer and then let cook on low/medium heat for 20 minutes
• Remove from heat, stir in pesto and serve