- 1 cup dried cranberry beans, soaked overnight and drained
- 1 garlic clove
- Kosher salt
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 5 medium carrots with leafy tops, carrots sliced 1/4 inch thick, 2 cups of the tops reserved
- 1 medium leek, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 small bulb fennel, halved lengthwise, cored and finely chopped
- 1 celery rib, thinly sliced
- 1 quart chicken stock
- 3 plum tomatoes, seeded and finely chopped
- 1 thyme sprig
- 1 bay leaf
- 4 ounces green beans, cut into 1-inch lengths
- 1 medium zucchini, cut into 1/2-inch dice
- 1/4 cup dried ditalini pasta, cooked until just al dente
- 1/2 cup extra-virgin olive oil
- 1/2 cup pumpkin seeds
- 2 garlic cloves, chopped
- Reserved 2 cups of carrot tops
- 1/2 cup packed parsley leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Kosher salt
How to make this recipe
- Make the Soup In a medium saucepan, cover the beans with 4 cups of water, add the garlic and bring to a boil. Reduce the heat, cover partially and simmer the beans until tender, about 45 minutes. Add 1 teaspoon of salt and let the beans cool in their liquid; discard the garlic.
- Make the Soup Meanwhile, in a large saucepan, heat the olive oil. Add the onion and cook over moderate heat until translucent, about 8 minutes. Add the carrots, leek, fennel and celery and cook until softened, about 6 minutes. Add the chicken stock, tomatoes, thyme, bay leaf and 3 cups of water and bring to a boil. Reduce the heat, cover partially and simmer until vegetables are tender, 25 minutes.
- Make the Pistou In a small skillet, heat 1/4 cup of the olive oil. Add the pumpkin seeds and garlic and cook over moderately high heat until the seeds turn light brown, 2 to 3 minutes. Scrape the contents of the skillet into a food processor and let cool. Add the carrot tops, parsley, cheese and remaining 1/4 cup of olive oil and process until smooth. Season the pistou with salt and pepper.
- Make the Pistou Add the green beans and zucchini to the soup and simmer until crisp-tender. Stir in the ditalini and cooked beans with their liquid and bring to a simmer. Season with salt and pepper. Serve the soup with the pistou.
The recipe can be prepared through Step 3 and refrigerated overnight.