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Ingredients:

1/4 cup olive oil
1 medium onion, chopped
2 carrots, chopped
2 ribs celery, chopped
4 ripe tomatoes, peeled, seeded and chopped
1 pound swiss chard or spinach, chopped
3 medium boiling potatoes, peeled and chopped
3 small zucchini, chopped
8 ounces green beans, cut into 1/2-inch pieces
8 ounces shelled fresh cannellini or borlotti beans or 2 cups drained cooked dried or canned beans
salt and freshly ground black pepper
Pesto (below)
4 ounces small pasta shapes such as tubetti or elbows

PESTO
2 to 3 cloves large garlic
1/2 cup fresh basil
1/4 cup fresh Italian flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano, plus more for sprinkling
2 to 3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

1 Pour the oil into a large pot. Add the onions, carrots, and celery. Cook, stirring frequently, over medium heat until the vegetables are tender and golden, about 10 minutes.

2 Stir in the tomatoes, chard, potatoes, zucchini, and beans. Add enough water to just cover the vegetables. Add salt and pepper to taste. Cook, stirring from time to time, until the soup is thickened and the vegetables are soft, about 1 hour. Add a little water if it becomes too thick.

3 Meanwhile, prepare the pesto, if necessary. When the soup has thickened, add the pasta. Cook, stirring, until the pasta is tender, about 10 minutes. Let cool slightly. Serve hot, passing a bowl of the pesto, to be added at the table, or ladle the soup into bowls and dollop some pesto in the center of each.

PREPARE THE PESTO
In a food processor, chop the garlic, basil, and parsley until very fine. Add the cheese and gradually drizzle in the olive oil to make a thick paste. Season to taste with salt and pepper. Transfer the pesto to a medium bowl.

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