Yield: 8 Servings

Ingredients

• 1/2 cup white cannelini beans
• 6 cups vegetable stock
• 1 large boiling potato, peeled and roughly diced
• 1 large carrot, peeled and roughly diced
• 3/4 onion, roughly chopped
• 3/4 leek, white part only, cleaned and julienned
• 2 teaspoons chopped fresh thyme
• 1 bay leaf
• 2 small tomatoes, seeded and diced
• 1 large zucchini, roughly diced
• 2 ounces green beans, trimmed and cut into 1/2-inch lengths
• Salt and freshly ground pepper
• Pistou, to serve on the side

Instructions

1. Soak the beans in water to cover overnight.

2. Bring the stock to a boil in a large stock pot. Add the potato, carrot, onion, leek, thyme, and bay leaf. Reduce to a simmer and cook until the potato is nearly tender, about 10 minutes.

3. Drain the soaked beans and add to the stock along with the tomatoes, zucchini, and green beans. Simmer until the green beans are tender, 4 to 6 minutes. Season with salt and pepper to taste. Serve in warmed bowls, with the pistou for adding at the table.

Tips

Perfect Pesto
Quick-Soaked Beans