Ingredients for x servings
1 cup dried cannelini beans, soaked (or 1.5 cans, rinsed)
1 large leek, washed and sliced
1 lb red potatoes, scrubbed and cut into ½” pieces
1 medium onion, diced
1 tbsp fresh rosemary, chopped
2 cloves of garlic, minced
2 large carrots, peeled and sliced
2 pesto cubes (or 2 tbsp prepared pesto)
3 cups of water
3 cups rainbow chard, washed and chopped
4 cups low sodium veggie broth
Soak dried beans for at least 4 hours or overnight.
In a large pot, saute onion, garlic and leek in olive oil on medium heat 5-6 minutes until softened.
Season with salt and pepper to taste.
Add beans, veggie broth and water and bring to a boil.
Reduce heat to med-low and simmer until beans are cooked, 25-35 min.
Once beans are cooked, add potatoes, carrots, chard and rosemary.
Cover and simmer on med-low for 10-15 minutes, until potatoes are fork tender.
Swirl in pesto and serve.