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Brothy Butter Beans with Pesto and Swiss Chard

Brothy Butter Beans with Pesto and Swiss Chard

These Brothy Butter Beans feature tender beans swimming a rich broth accented with pesto and punctuated with ribbons of gently wilted swiss chard.
Prep Time 35 minutes
Cook Time 2 hours 15 minutes
Soaking Time 8 hours
Course Main Course
Servings 6

Equipment

  • Dutch oven or stock pot
  • Food Processor

Ingredients
  

  • 1 cup dried butter beans or lima beans
  • 3 large carrots peeled, coarsely chopped
  • 3 ribs celery coarsely chopped
  • 1 leek white and light green portion coarsely chopped
  • 2 tbsp olive oil
  • ½ cup dry white wine
  • 8 cups water
  • 2 tsp kosher salt
  • 2 fresh bay leaves
  • 1 Parmigiano Reggiano rind**
  • ¼ cup red wine vinegar
  • 1 tbsp honey
  • 1 bundle swiss chard coarsely chopped
  • 1 batch pesto see below
  • Additional Parmigiano Reggiano for serving

Pesto

  • 1 cup roasted unsalted walnuts
  • 3 cloves garlic peeled
  • 1 cup fresh basil leaves tightly packed
  • ½ tsp kosher salt
  • ½ cup olive oil
  • ½ cup Parmigiano Reggiano

Instructions
 

  • Pour the beans into a large bowl and cover with cold water. Let sit for 8 hours or overnight.
  • Place the carrots, celery, and leek in a large food processor and blitz until smooth. You may have to work in batches.
  • Heat the olive oil in a large heavy bottom pot until shimmering. Add the blitzed veggies to the pot and turn the heat to low. Stir in a healthy pinch of salt and saute until extremely softened. About 15 minutes.
  • Once the veggies start to turn a light amber color, add the wine and continue to cook until the wine is absorbed. Pour in the beans along with their soaking liquid and add the water. Add the bay leaves and the parm rind and a sprinkling of salt bring the mixture up to a boil before reducing to a simmer. Cook for 2 hours.
  • While the soup is simmering, make the pesto. Place the walnuts, basil, garlic, and salt in a large food processor. Blitz until it resembles mulch. Set the food processor to low and slowly stream in the olive oil. Transfer the pesto to a bowl and stir in the cheese. Set aside until ready to use.
  • When the beans are tender, stir the pesto into the broth. Taste and season with salt if desired. Stir in the honey, vinegar, and the swiss chard. Simmer until the chard has wilted.
  • Pour the soup into bowls and garnish with additional Parmigiano Reggiano. Serve immediately with a loaf of crusty bread

Notes

** If you don't have a rind or you're a vegetarian who doesn't consume rennet, you can sub the rind for a cup of dried shiitake mushrooms.
Keyword butter beans, lima beans, parmigiano reggiano, soup, swiss chard