Tuscan Bean and Pumpkin Soup with Parsley Pesto
Uses [KitchenAid® 7 Cup Food Processor](https://yummly.app.link/jSYLe2Ssd1).
Ingredients
Freshly ground black pepper to taste
3 tablespoons fresh parsley
1 bunch Swiss chard, thinly sliced
1 teaspoon sea salt
1 bay leaf
1 sprig rosemary
2-3 cups vegetable stock or water
1 can (14.5 ounce) chopped tomatoes
1 1/2 cups pumpkin, peeled and cut into 2 inch chunks (can substitute butternut squash)
2 cans (15.5 ounce) cannellini beans, drained and rinsed
2 tablespoons olive oil
2 cloves garlic
2 small redskin potatoes, peeled and cut into quarters
1 medium onion, cut into wedges
1 rib celery, cut into 1-inch sections
2 carrots, peeled and cut into 1-inch sections
1/2 teaspoon fresh ground black pepper
1/2 cup grated Parmesan cheese
1/2 - 3/4 cup olive oil
4 cups fresh Italian parsley
2 cloves garlic
1/2 cup walnuts
Step by step
To make pesto: attach multipurpose blade to KitchenAid® 7 Cup Food Processor. Place walnuts and garlic in work bowl and pulse 3-4 times until finely chopped. Remove walnuts into separate bowl. Add parsley and pulse until finely minced.
Return chopped walnuts and garlic to work bowl and pulse 2 to 3 times to combine. With Food Processor running on low speed, pour olive oil into narrow feed tube so oil slowly drizzles into pesto. Transfer pesto to medium bowl and stir in Parmesan cheese and black pepper to taste. Set aside until ready to use. Can be made 2 days ahead and stored in refrigerator.
Clean work bowl of Food Processor and attach multipurpose blade. One at a time, process carrots, celery, onion, potatoes and garlic pulsing 3 to 4 times to coarsely chop.
Heat olive oil in large stock pot over medium heat. Add carrots, celery, onion and garlic and sauté 2 to 3 minutes. Add cannelli beans and enough water to cover and simmer about 15 minutes until potatoes are cooked. Let cool slightly then puree 1/2 of the soup base in food processor. Return to pot.
Wipe out bowl of processor and add pumpkin, pulsing 3 to 4 times to roughly chop. Add chopped pumpkin, tomatoes, vegetable stock, rosemary, bay leaf and salt. Simmer over low heat until pumpkin is tender, about 15 minutes. Add chard and cook 2 to 3 minutes. Stir in parsley and season with black pepper to taste.
Pour soup into bowls and top with a 1 to 2 teaspoons of the Parsley Pesto.