Prep time: 20 minutes
Cook time: 1 hour

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups of 1/2-inch diced butternut squash
• 1 cup each: 1/2-inch diced carrots, turnips and parsnips
• 1 cup sliced celery
• 1 cup finely chopped fennel
• 4 cloves garlic, minced
• 1 large onion, chopped
• 2 (32-oz.) containers chicken stock or reduced-sodium broth
• 1 (15-oz.) can cannellini beans, rinsed and drained
• 1 (6-oz.) can tomato paste
• 4 cups coarsely chopped red, green or rainbow chard
• Salt and freshly ground pepper to taste
• 8 teaspoons pesto

Method
Heat oil in a large stockpot over medium-high heat. Add vegetables and cook for 10 minutes to lightly brown, stirring frequently. Add stock, beans and tomato paste and bring to a boil; reduce heat and simmer, covered, for 45 minutes. Add chard and cook for 5 minutes more. Season with salt and pepper and ladle into bowls; add a teaspoon of pesto to each bowl. Makes 8 servings.

Make ahead tip: This soup is just as good the second day! If making ahead, add chard just before serving.

Pairs well With:

Red Blend