1leekwhite and light green portion coarsely chopped
2tbspolive oil
½cupdry white wine
8cupswater
2tspkosher salt
2fresh bay leaves
1Parmigiano Reggiano rind**
¼cupred wine vinegar
1tbsphoney
1bundleswiss chardcoarsely chopped
1batch pestosee below
Additional Parmigiano Reggiano for serving
Pesto
1cuproasted unsalted walnuts
3clovesgarlicpeeled
1cupfresh basil leavestightly packed
½tspkosher salt
½cupolive oil
½cupParmigiano 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