BORLOTTI BEAN MINESTRONE WITH BASIL WALNUT PESTO 

My love affair with fresh shell beans started at a farm stand piled high with borlotti bean pods. The beans’ mildly nutty flavor and good protein content (15 grams per cup) make them a natural choice for my vegetable-packed minestrone. A pound of borlotti pods yields about a cup’s worth of pretty pink and white beans. Beyond borlotti (also known as cranberry beans), the shell bean family includes other velvety varieties, such as lima and cannellini, which would also work well in this satisfyingly nutritious soup. Simmered in salted water, fresh beans take only 30 minutes to cook to creamy tenderness. So quick compared with the overnight soaks and long cook times required for dried beans. Fresh shell beans are in peak season late summer through fall, but grocery stores may have them fresh (and frozen) at other times of the year. And if you can’t find these beans fresh, canned will also work.

Serves 4 to 6

INGREDIENTS

For the minestrone

• 3 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 2 leeks, white and light green parts only, chopped to make 2 cups
• 3 cloves garlic, chopped
• 3 slender carrots, peeled and sliced into coins
• 2 celery stalks, diced
• 10 ounces cherry tomatoes
• 1 zucchini, medium diced to make 1 1/2 cups
• 1 1/2 cups fresh borlotti beans shelled from 1 1/2 pounds borlotti bean pods
• 5 cups high-quality chicken or vegetable stock plus 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 good-sized kale leaves (either curly or Tuscan are fine), stems removed, leaves chopped to make 2 cups

For the basil walnut pesto

• 4 cups fresh basil leaves, packed
• 1/2 cup walnuts, chopped
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmigiano Reggiano
• 1 teaspoon freshly grated lemon zest
• Spritz of fresh lemon juice to taste
• Salt and pepper to taste

Garnish

• Finely grated Parmigiano Reggiano
• Small cruet of olive oil

METHOD

Make minestrone In a heavy-bottomed stockpot, add olive oil over medium heat. Stir in onion, leeks, and garlic, and cook for 5 minutes. Add celery and carrots and continue cooking, stirring occasionally, for 10 minutes. Stir in cherry tomatoes and zucchini and cook for 5 more minutes or until all vegetables are tender. Add borlotti beans, stock, and 1 cup water. Heat to boiling. Immediately reduce heat to simmer and cook until beans are tender, about 30 minutes. (Note: if you are using canned beans, rinse them before adding and reduce simmer time to 15 minutes.) Smoosh tomatoes against side of pot to pop them. Stir soup and continue cooking another 10 minutes until soup flavors have melded. Finish soup by stirring in chopped kale leaves and cooking for 5 to 10 minutes or just until kale is tender. Season to taste with salt and pepper.

Make basil walnut pesto
While soup simmers, place basil, walnuts, and garlic in a food processor or blender and pulse until finely chopped. Add olive oil and parmesan and pulse again. Add lemon zest and pulse to incorporate. Season with a spritz of lemon juice and salt and pepper to taste.

Serve
Ladle soup into bowls. Swirl a dollop of pesto into each bowl. Serve soup with more grated parmesan, a cruet of olive oil, and a loaf of crusty bread.