Chard, fennel, bean soup with clams and pistachio pesto

Chard, fennel, bean soup with clams and pistachio pesto | Cannelle et VanilleChard, fennel, bean soup with clams and pistachio pesto | Cannelle et Vanille

I spotted the first signs of spring around Seattle this week when some of the cherry blossom trees lining Queen Anne opened their tiny pink blooms. Daffodils, anemones and the first peeking of tulip bulbs. Still frosty but shedding some layers.

Still in the midst of winter but I did buy some forced rhubarb at the market and the first greens are appearing.

It was easy to come up with a soup recipe when Earthbound Farm approached me for a collaboration. This lemony chard, fennel and bean soup with pistachio pesto and clams is green, suggesting spring is around the corner, but hearty and warm. I was able to use a variety of their lovely organic produce for this recipe that I ended up serving for Sunday dinner with friends.

I hope you will give it a try. x

Chard, fennel, bean soup with clams and pistachio pesto | Cannelle et Vanille

Chard, fennel, bean soup with clams and pistachio-cilantro pesto

Serves 4 to 6

3 tablespoons olive oil
1 medium yellow onion, peeled and diced
1 medium fennel bulb, cut in half, cored removed and thinly sliced
3 celery stalks, sliced
3 garlic cloves, minced
1/2 teaspoon ground coriander
1 (15-ounce) can white beans, drained and rinsed
2 cups chard, chopped
2 1/2 cups low-sodium chicken stock
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Juice of 1 lemon
1 pound clams
1/4 cup white wine

1. Heat a cast iron pan over medium heat. Add the first six ingredients and cook for 5 minutes until vegetables are tender but not brown.
2. Add the white beans, chard, chicken stock, salt and black pepper. Bring the liquid to a simmer, cover the pot and cook for 15 minutes until all tender. Remove from heat, add the lemon juice and stir.
3. Combine the clams and white wine in a small pot. Cover with a lid and cook on high heat until the clams open. Add the clams with the juice into the soup pot and stir.
4. Serve the soup hot topped with pesto.

For the pesto

2 tablespoons unsalted and shelled pistachios, finely chopped
1 cup cilantro, finely chopped
1/4 cup finely grated Parmesan
1/2 teaspoon finely grated lemon zest
1/4 cup olive oil

1. Combine all ingredients in a bowl and mix to form a paste.

This post was sponsored by Earthbound Farm who gave me all freedom to create recipe and share words.


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One Response to “Chard, fennel, bean soup with clams and pistachio pesto”

  1. […] ( ecológica) tenia hambre y decidí preparar un caldo con verduras y mariscos inspirado de esta receta  del blog americano Canelle et […]

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