Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
½ cup dry cannellini beans 6 tablespoons extra virgin olive oil 1 small yellow onion, chopped 2 small carrots, peeled, ½" dice 2 small stalks celery, ½" dice 2 cups tomatoes, peeled, seeded, chopped, fresh or canned 4 cups chicken stock 1 packed cup fresh basil leaves, washed, dried ¼ cup fresh mint leaves, washed and dried 1 tablespoon toasted pine nuts 1 clove garlic, minced 1 cup grated Parmigiano Reggiano salt and freshly ground black pepper ½ pound green beans, ends trimmed, cut into 1" lengths diagonally 3 cups lightly packed Swiss chard leaves, 1 small bunch, cut into 1" pieces 1/4 pound fusilli pasta
Pick over the beans and discard any stones or damaged beans. Soak the beans in plenty of cold water for 4 hours. Drain the beans and place them in a large saucepan. Cover with plenty of water and simmer until the beans are tender and the skins just begin to crack, 45 to 60 minutes. Drain the beans.
Heat 2 tablespoons olive oil in a large soup pot over medium low heat. Add the onions, carrots and celery and cook, stirring occasionally, until the vegetables are tender, 20 minutes. Add the tomatoes, stock and 3 cups water and simmer 45 minutes.
In the meantime, place the basil, pine nuts, garlic, 4 tablespoons olive oil and ½ cup Parmigiano in a blender or food processor. Blend at high speed until well mixed, 1 minute. Stop and scrape down the sides periodically and continue to blend until smooth, 1 minute. Season with salt and pepper. Fifteen minutes before serving, add the cooked cannellini beans, green beans, and pasta and simmer covered, until the pasta is completely cooked, 8 to 10 minutes. Add the Swiss chard and simmer until it wilts, 5 minutes. Season with salt and pepper.
Ladle the soup into bowls and top with a large spoonful of the pesto. Sprinkle with the remaining ½ cup Parmigiano and serve immediately.
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