Ingredients
- 4 oz flageolet beans
- salt
- 1 tbsp olive oil
- 4 oz guancale or pancetta (diced)
- 1 large onion (minced)
- 2 large carrots (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
- ½ cup flat leaf parsley (chopped)
- 4 turnips (diced)
- 8 cups chicken stock (preferably homemade)
- 1 bunch pencil asparagus (sliced 1/4 ” thick)
- 1 cup peas
- 1 cup small dried pasta shells (cooked)
- salt and pepper
- 1 cup flat-leaf parsley leaves
- ½ cup chives (roughly cut)
- ¼ cup fresh mint (picked)
- 1 tsp lemon zest
- ⅔ cup extra virgin olive oil
- Parmesan Reggiano (grated)
Directions
Step 1
Pick through beans for any stones. Cover with cold water and soak overnight. The next day, place beans and water in a deep saucepan. Bring to a boil on top of the stove. Skim off any foam that rises to the top and turn to a low simmer. Cook until beans are tender, about 1 to 1 ½ hours depending upon how old they are. Season with salt and allow beans to cool in their liquid.
Step 2
In a wide-bottom pot over medium heat, sauté the guancale in the olive oil until slightly crisp. Add the onion, carrot and celery and cook until vegetables begin to soften, about 4-5 minutes. Add the turnips, parsley and garlic and cook for a minute to release the aroma of the garlic. Pour in the chicken broth, add the flageolet beans, and cook at a low simmer for 15 minutes. Add the asparagus and peas and cook for a couple more minutes. Stir in the cooked pasta and taste for seasoning. Adjust with salt and pepper.
Step 3
To serve, ladle the soup into warm soup bowls and serve with a spoonful of the herb pesto.
Step 4
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.
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