Prep time: 20 minutes
Cook time: 1 hour


  • 2 tablespoons olive oil
  • 1 1/2 cups of 1/2-inch diced butternut squash
  • 1 cup each: 1/2-inch diced carrots, turnips and parsnips
  • 1 cup sliced celery
  • 1 cup finely chopped fennel
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 2 (32-oz.) containers chicken stock or reduced-sodium broth
  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 1 (6-oz.) can tomato paste
  • 4 cups coarsely chopped red, green or rainbow chard
  • Salt and freshly ground pepper to taste
  • 8 teaspoons pesto

Heat oil in a large stockpot over medium-high heat. Add vegetables and cook for 10 minutes to lightly brown, stirring frequently. Add stock, beans and tomato paste and bring to a boil; reduce heat and simmer, covered, for 45 minutes. Add chard and cook for 5 minutes more. Season with salt and pepper and ladle into bowls; add a teaspoon of pesto to each bowl. Makes 8 servings.

Make ahead tip: This soup is just as good the second day! If making ahead, add chard just before serving.

Pairs well With: Red Blend
Red Blend