Preparation
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.
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.
To serve, ladle the soup into warm soup bowls and serve with a spoonful of the herb pesto.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.
