Directions:
- To prepare soup, heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until onion is tender. Add minced garlic; cook 1 minute. Stir in potato and sage. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chard; simmer an additional 10 minutes or until potatoes are tender. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and pinto beans. Simmer 5 minutes or until hot. Remove from heat; keep warm.
- To prepare herb pesto, combine basil and remaining ingredients except bread in a food processor. Process until smooth, scraping the sides with a spatula. Spread 1 1/2 teaspoons pesto over each bread slice. Ladle 1 cup soup into each of 8 bowls. Tuck 1 pesto-topped bread slice into each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.79 Kcal (950 kJ) | ||
| Calories from fat | 31.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 5% | |
|---|---|---|---|
| Sodium | 828.63mg | 35% | |
| Potassium | 680.94mg | 14% | |
| Total Carbs | 26.31g | 9% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 23.12g | 46% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.3mg | 30% | |
| Calcium | 199.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 71.33 Kcal (299 kJ) | ||
| Calories from fat | 10.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 5% | |
|---|---|---|---|
| Sodium | 260.6mg | 35% | |
| Potassium | 214.16mg | 14% | |
| Total Carbs | 8.27g | 9% | |
| Sugars | 2.13g | 27% | |
| Dietary Fiber | 1.02g | 13% | |
| Protein | 7.27g | 46% | |
| Vitamin C | 5.2mg | 27% | |
| Iron | 1.7mg | 30% | |
| Calcium | 62.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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