- Portion size 8 servings
- 1 1/4 cup dried white beans (such as cannellini, navy or flageolet)
- 1 tablespoon extra-virgin olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 stalk celery thinly sliced
- 6 carrots diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups water
- 5 cups chicken stock
- 5 cups vegetable stock
- 1 bay leaf
- 1 fresh thyme sprig
- 4 red potatoes cubed
- 1 fennel bulb trimmed, cored and cubed
- 3 plum tomatoes peeled, seeded and diced
- 1 zucchini diced
- 4 oz thin green beans
- 4 oz thin haricots verts
- 2 cups shelled fresh peas
- 2 cups shelled frozen peas
- 3/4 cups broken vermicelli
- 1 1/2 cup lightly packed fresh basil leaf
- 1 cup grated Parmigiano Reggiano cheese
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic minced
Rinse beans and sort, if necessary, discarding any blemished ones and any grit.
In large saucepan, cover beans with 3 times their volume of water. Bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain. Return soaked beans to pan along with 3 times their volume of fresh water. Bring to boil; reduce heat, cover and simmer until beans are tender, about 3 hours. (Or soak overnight, drain and cook with 3 times their volume of water until tender, about 2-1/2 hours.) Drain; set aside.
Meanwhile, in Dutch oven, heat oil over medium heat; cook onion, garlic, celery, carrots, salt and pepper until onion is softened, about 6 minutes. Stir in water, stock, bay leaf and thyme; bring to boil. Reduce heat, cover and simmer for 10 minutes. Add cooked beans, potatoes and fennel; return to boil. Reduce heat, cover and simmer until potatoes are almost tender, about 5 minutes.
Add tomatoes, zucchini, haricots verts, peas and vermicelli. (Note: If using frozen peas, add during last minute of cooking.) Cover and simmer, stirring occasionally, for 10 minutes or until haricots verts and peas are tender.
Pistou: Meanwhile, in food processor, pur?basil with cheese; gradually blend in oil in thin, steady stream. Transfer to bowl; stir in garlic. (Make-ahead: Transfer to resealable plastic bag, press out air and refrigerate for up to 1 day or freeze for up to 2 weeks.)
To serve, ladle soup into warmed bowls. Top with generous dollop of pistou.