In the hot summer, Italians often serve this satisfying soup chilled. Traditionally pesto is made with pine nuts, but they have been omitted in this recipe. Spoon the pesto directly on top of the soup, or pass a small bowl at the table for guests to help themselves.
Ingredients
For the Minestrone:
- 1 cup dried fava beans - preferably already peeled, 7 ounces / 220 grams
- ¼ cup extra-virgin olive oil - 2 fluid ounces / 60 ml
- 1 yellow onion - finely chopped
- 2 carrots - cut into ¼-inch dice, 6-mm
- 2 stalks celery - cut into ¼-inch dice, 6-mm
- 1 bunch Swiss chard - stemmed and cut into strips ½ inch wide, 12 mm
- 2 cups tomatoes - peeled, seeded, and chopped, fresh or canned, 12 ounces / 375 grams
- 7 cups chicken stock - or water, 56 fluid ounces / 1.75 liter
- ½ cup freshly grated Parmesan cheese - 2 ounces / 60 grams
- ¼ cup Arborio rice - 2 ounces / 60 grams
For the Pesto:
- 5 cloves garlic - minced
- 2½ packed cups fresh basil leaves - washed and well dried, 2½ ounces / 75 grams
- ½ cup freshly grated Parmesan cheese - 2 ounces / 60 grams
- ⅓ cup extra-virgin olive oil - 3 fluid ounces / 80 ml
- salt - to taste
- freshly ground black pepper - to taste
Instructions
Prepare the beans:
- Pick over and discard any damaged beans or stones.
- Rinse and drain the beans, place in a bowl, and add plenty of water to cover and soak for 3 hours.
- Drain the beans.
- If you are not using already peeled beans, bring a saucepan three-fourths full of water to a boil.
- Add the drained beans and boil for 5 minutes.
- Drain and slip off the tough skin surrounding each bean.
Prepare the Minestrone:
- In a large, heavy pot over low heat, warm the ¼ cup of olive oil.
- Add the onion, carrots, and celery and sauté until soft, about 15 minutes.
- Add the chard, tomatoes, stock or water, and the beans.
- Bring to a boil, reduce the heat to low and simmer, uncovered, until the beans are tender, about 45 minutes.
Make the pesto:
- Meanwhile, in a blender or in a food processor fitted with the metal blade, combine the garlic, basil, ½ cup of Parmesan, and ⅓ cup of olive oil.
- Process until smooth.
- Season to taste with salt and pepper. Set aside.
Finish and serve:
- Once the beans are tender, stir in the rice and simmer until the rice is completely cooked, about 20 minutes.
- Season with salt and pepper.
- Ladle into individual bowls and top each with a large spoonful of pesto.
- Garnish with some of the remaining ½ cup of Parmesan.
- Serve immediately and pass the remaining cheese at the table.