Ingredients
1 c. dried navy or white beans
1 bay leaf
1 tsp. fresh thyme
2 medium leeks
2 medium carrots
8 oz. Red Bliss or Yukon Gold potatoes
1 lb. plum tomatoes
2 c. low-sodium vegetable broth
4 oz. green beans
1 small zucchini
1 c. fresh shelled or thawed frozen peas
2 small garlic cloves
2 c. fresh basil leaves
1/4 c. finely grated Parmesan cheese
2 tbsp. extra-virgin olive oil
1 tsp. Coarse salt
Freshly ground pepper
Preparation
Step 1Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.Step 2Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.Step 3Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.Step 4Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.Step 5Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.
