Total Calories: 340
1 Pour the oil into a large pot. Add the onions, carrots, and celery. Cook, stirring frequently, over medium heat until the vegetables are tender and golden, about 10 minutes.
2 Stir in the tomatoes, chard, potatoes, zucchini, and beans. Add enough water to just cover the vegetables. Add salt and pepper to taste. Cook, stirring from time to time, until the soup is thickened and the vegetables are soft, about 1 hour. Add a little water if it becomes too thick.
3 Meanwhile, prepare the pesto, if necessary. When the soup has thickened, add the pasta. Cook, stirring, until the pasta is tender, about 10 minutes. Let cool slightly. Serve hot, passing a bowl of the pesto, to be added at the table, or ladle the soup into bowls and dollop some pesto in the center of each.
PREPARE THE PESTO
In a food processor, chop the garlic, basil, and parsley until very fine. Add the cheese and gradually drizzle in the olive oil to make a thick paste. Season to taste with salt and pepper. Transfer the pesto to a medium bowl.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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