Ingredients
- 1-1/4 cups(300 mL) dried white beans (such as cannellini, navy or flageolet)
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 stalk celery, thinly sliced
- 6 carrots, diced
- 1/2 tsp (2 mL) each sea salt and pepper
- 6 cups (1.5 L) water
- 5 cups (1.25 L) chicken or vegetable stock
- 1 each bay leaf and sprig fresh thyme
- 4 small red potatoes, cubed
- 1 small bulb fennel, trimmed, cored and cubed
- 3 plum tomatoes, peeled, seeded and diced
- 1 zucchini, diced
- 4 oz (125 mL) haricots verts or thin green beans
- 2 cups (500 mL) shelled fresh or frozen peas
- 3/4 cup (175 mL) broken vermicelli
- Pistou:
- 1-1/2 cups (375 mL) lightly packed fresh basil leaves
- 1 cup (250 mL) grated Parmigiano-Reggiano cheese
- 1/4 cup (50 mL) extra-virgin olive oil
- 4 large cloves garlic, minced
Steps
- 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, purée 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.
