Ingredients
SOUP
- 2 pounds fresh cranberry beans, shelled (2 cups), see Note
- Salt
- 8 parsley stems
- 4 thyme sprigs
- 1 bay leaf
- 1 slice of bacon
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, thinly sliced
- 1 medium carrot, cut into 1/4-inch dice
- 1 medium celery rib, cut into 1/4-inch dice
- 6 cups chicken stock or canned low-sodium broth
- 2 medium tomatoes--peeled, seeded and cut into 1/4-inch dice
- 3 ounces thin green beans, cut into 1/4-inch dice (1/2 cup)
- 1/4 cup finely chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- Freshly ground pepper
PISTOU
- 8 large basil leaves
- 1 small garlic clove, halved
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
CROUTONS
- 2 tablespoons extra-virgin olive oil
- 1 cup diced (1/4 inch) crustless country bread
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper
Description
Food & Wine
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