Summer Vegetable Stew with Basil and Mint Pesto

Ingredients

• 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