Pesto Soup with wilted greens

I modified this rich, creamy stew from Post Punk Kitchen.  Its a great cold weather food.

Pesto Soup Ingredients:

2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Big pinch fresh thyme
Lots of black pepper
1 tablespoon cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
1 to 2 cups diced golden potatoes
1 15 oz can great northern beans, rinsed and drained
1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces


Pesto Soup Preparation:

1. Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. 
2. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
3. Vigorously mix together the final cup of broth and the cornstarch until dissolved. 
4.  Lower heat a bit so that the soup is at a slow boil. Mix in the broth/cornstarch and cook uncovered for another 5 minutes until slightly thickened. stirring often. 
5. Add the basil leaves, and remove from heat. Use a blender to puree until smooth. Taste for salt and seasoning.
6. Return to the stove over medium heat and add the potatoes, cover and let cook for until tender. 
7. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the potatoes or beans.