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navy beans ham rind thyme chicken tomato basil garlic extra-virgin olive oil salt pepper carrot bulbhalved lengthwise zucchini onion haricots verts
Viewed: 30 - Published at: 7 years agoIngredients
- 1/2 cup dried navy beans, soaked overnight and drained
- One 2-inch square of ham rind or meat
- 2 thyme sprigs, 4 parsley sprigs and 1 bay leaf, tied together with kitchen twine
- 1 quart chicken stock or low-sodium broth
- 1 medium tomato, cored
- 3 cups lightly packed basil leaves
- 2 large garlic cloves, finely chopped
- 1/2 cup extra-virgin olive oil
- Fine sea salt
- Pepper
- 1 medium carrot, cut into 1/4-inch dice
- 1 medium fennel bulbhalved lengthwise, cored and cut into 1/4-inch dice (1 cup)
- 1 small zucchini, cut into 1/4-inch dice
- 1 small onion, cut into 1/4-inch dice
- 6 ounces haricots verts, cut into 1-inch lengths
Method
- In a large saucepan, cover the navy beans, ham rind and herb bundle with the chicken stock and 2 cups of water.
- Bring to a boil, then reduce the heat to moderately low and simmer until the beans are tender, about 30 minutes.
- Meanwhile, bring a medium saucepan of water to a simmer.
- Using a sharp paring knife, score an X on the bottom of the tomato.
- Add to the saucepan and blanch just until the skin starts to peel, about 30 seconds.
- Transfer the tomato to an ice water bath to cool.
- Peel and seed the tomato, then cut it into 1/4-inch dice.
- In a blender or food processor, pulse the basil with the garlic until finely chopped.
- With the machine on, gradually add the olive oil until incorporated.
- Season the pistou with salt and pepper.
- Remove the ham and herb bundle from the beans.
- Add the tomato, carrot, fennel, zucchini, onion and haricots verts and season with a generous pinch of salt.
- Simmer over moderately low heat until the vegetables are tender, about 12 minutes.
- Season the soup with salt and pepper and ladle into bowls.
- Serve with the pistou, stirring it into the soup at the table.
