Ingredients
FOR THE SOUP
1 1/2 teaspoons olive oil
2 cloves garlic, quartered lengthwise
4 cipollini onions, quartered
5 ounces red Swiss chard, stems reserved and cut into 1/2-inch lengths, leaves torn into pieces (1/2 bunch)
1 small butternut squash, (12 ounces), peeled, seeded, and cut into 1/2-inch dice
1 carrot, peeled and cut diagonal into 1/4-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
1 cup canned cannellini beans, drained and rinsed
1 cup fresh or frozen lima beans, (optional)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR THE PISTOU
2 cups fresh sorrel or basil, leaves, tough stems removed
1/2 cup walnuts
3 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Dash freshly squeezed lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
Heat a medium stockpot over medium heat, and add olive oil. Add garlic, onions, and chard stems (not leaves); saute until translucent, about 5 minutes. Add squash and carrot; cook 1 minute more. Add 7 cups water, and cook 8 to 10 minutes. Add zucchini and beans; cook until vegetables are tender, about 10 minutes. Stir in chard leaves, salt, and pepper; cook 1 minute more.
Make the pistou: Combine sorrel, walnuts, garlic, and Parmesan in the bowl of a food processor, and pulse until finely chopped. With motor running, drizzle in 1/4 cup, plus 2 tablespoons olive oil, and process until smooth. Add lemon juice, salt, and pepper. Spoon pistou into a small bowl, and top with remaining 2 tablespoons olive oil; refrigerate until ready to use. Stir in olive oil just before serving. To serve, ladle hot soup into bowls; top each with a spoonful of pistou. Serve.
