MINESTRONE WITH SWISS CHARD
Makes about 3 quarts (photo on page 41)
Don’t skimp on the Chard-Pecan Pesto that’s served with this—it’s bright, flavorful, and complements the soup perfectly.
1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped celery
1 cup sliced carrots
2 tablespoons minced garlic
2 (32-ounce) cartons vegetable broth
2 (14.5-ounce) cans fire-roasted diced tomatoes, drained
2½ cups frozen field peas with snaps
2 cups chopped peeled Yukon gold potato
1 tablespoon kosher salt
1 teaspoon dried oregano
¼ teaspoon crushed red pepper
¼ teaspoon ground black pepper
1 smoked turkey leg
1 cup ditalini pasta
2 cups chopped fresh Swiss chard (stems included)
1 (15-ounce) can dark red kidney beans, rinsed and drained
Chard-Pecan Pesto