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dried navy bay leaf fresh thyme leeks carrots red tomatoes vegetable broth garlic basil Parmesan cheese extra-virgin olive oil green beans zucchini peas coarse salt freshly ground pepper
Viewed: 48 - Published at: 8 years agoIngredients
- 1 cup dried navy or white beans, rinsed
- 1 bay leaf
- 1 teaspoon fresh thyme, finely chopped
- 2 medium leeks, diced and rinsed well
- 2 medium carrots, diced
- 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
- 1 pound plum tomatoes, cubed
- 2 cups low-sodium vegetable broth
- 2 small garlic cloves
- 2 cups loosely packed fresh basil leaves
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 4 ounces green beans, cut into 1/2-inch pieces
- 1 small zucchini, cubed
- 1 cup fresh shelled or thawed frozen peas
- 1 teaspoon coarse salt
- Freshly ground pepper
Method
- Cover the beans with 6 cups cold water in a large pot.
- Bring to a boil; remove from heat.
- Let stand, covered, 1 hour.
- Drain the beans; return to the pot.
- Cover with 3 quarts cold water.
- Add the bay leaf and thyme; bring to a boil.
- Reduce heat to medium; simmer, partially covered, until the beans are barely tender, about 2 hours.
- Add the leeks, carrots, potatoes, tomatoes, broth, and 2 cups water.
- Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
- Make the pesto: Finely chop the garlic in a food processor.
- Add the basil; process.
- Add the cheese and oil; process until combined.
- Add the green beans and zucchini to the pot.
- Cook, uncovered, 20 minutes.
- Add the peas; cook until soft, 5 to 10 minutes.
- Season with salt and pepper.
- Divide among bowls; top each with 1 heaping teaspoon pesto.
