VEGETABLE PISTOU

❚ 1/2 cup dried small white beans (navy beans)

❚ Fine sea salt and freshly ground white pepper

❚ 1/4 small onion, cut into 1/4-inch dice

❚ 1 medium carrot, cut into 1/4-inch dice

❚ 1/2 medium zucchini, cut into 1/4-inch dice

❚ 12 to 15 green beans, ends trimmed, cut into 1/4-inch dice

❚ 1 medium tomato, peeled, seeded and cut into 1/4-inch dice

❚ 3 cups loosely packed fresh basil leaves (about 1 large bunch)

❚ 1 garlic clove, coarsely chopped

❚ 1⁄3 cup extra-virgin olive oil

Special equipment:

❚ Blender

1. Place the beans in a bowl, add water to cover by 1 inch and refrigerate overnight.

2. Drain the beans and transfer them to a medium pot. Add 3 cups of water and bring to a simmer. Cook at a simmer until the beans are very tender, about 1 hour. Once the beans are almost cooked, season them with salt and white pepper, then stir in the onion, carrot, zucchini, green beans, and tomato and cook for 10 to 12 minutes.

3. Meanwhile, bring a pot of lightly salted water to a boil. Set up a bowl of ice and water nearby. Blanch the basil in the boiling water for 30 seconds, then drain and quickly transfer to the ice bath. When cool, gently squeeze out the excess water and transfer to a blender. Add the garlic and with the blender on low speed, slowly stream in the oil. Puree the pesto and season with salt and white pepper.

4. Stir the pesto into the beans and vegetables, then taste and adjust the seasoning if necessary. Divide the pistou among four warmed bowls and serve hot.

Serves: 4