½ lb Swiss chard, washed, ribs and stems removed
2 tablespoons olive oil
4 shallots, diced
2 large potatoes, peeled and diced
½ cup wild garlic pesto
5 cups vegetable stock
1 cup dry white wine
2 cans white beans, drained and rinsed
3 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
Fresh bread for serving (optional)
Bring a pot of salted water to a boil over a high heat. Add the chard and cook for one minute, then drain and roughly chop.
Heat the olive oil in a large pot over a medium heat. Add the shallots and potatoes and sweat until they begin to soften. Add the wild garlic pesto sweat an additional minute. Add half of the stock and bring to a simmer.
Blend the mixture with an immersion blender until smooth.
Add the remaining stock, white wine, beans, thyme, and bay leaf. Simmer 20 minutes.
Add the chard and cook for an additional 5 minutes.
Remove the thyme sprigs and bay leaf and season with salt and pepper to taste. Serve with fresh bread.