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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 ounces haricots verts (french thin green beans), trimmed and halved crosswise |
1 (1-pound) bag frozen edamame (soybeans in the pod) or 1 1/4 cups frozen shelled edamame, not thawed |
2/3 cup finely chopped onion |
2 garlic cloves, minced |
1 turkish bay leaf or 1/2 california bay leaf |
2 (3-inch) fresh rosemary sprigs |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
1 medium carrot, cut into 1/8-inch dice |
1 medium celery rib, cut into 1/8-inch dice |
1 (15- to 16-ounces) can small white beans, rinsed and drained |
1 1/2 cups chicken stock or low-sodium broth |
2 tablespoons unsalted butter |
2 tablespoons finely chopped fresh flat-leaf parsley |
1 tablespoon finely chopped fresh chervil (optional) |
garnish: fresh chervil sprigs |
Directions:
1. Cook haricots verts in a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water, then drain.
2. Add edamame to boiling water and cook 4 minutes. Drain in a colander, then rinse under cold water. If using edamame in pods, shell them and discard pods.
3. Cook onion, garlic, bay leaf, rosemary, salt, and pepper in oil in a 2- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
4. Add white beans and stock and simmer, covered, stirring occasionally, 10 minutes. Add haricots verts and edamame and simmer, uncovered, until heated through, 2 to 3 minutes. Add butter, parsley, and chervil (if using) and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.
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