White Bean and Green Bean Stew with Pistou

Drain the soaked white beans and rinse well. Place in a large Dutch oven with fresh cold water to cover by 5 cm. Bring to a gentle boil, skimming any foam, then simmer uncovered for 30 minutes until just tender but not soft. Drain and set aside.

In the same Dutch oven, warm the 80 ml olive oil over medium-low heat. Add the diced onion with a pinch of salt and cook gently, stirring occasionally, for 10 minutes until softened and translucent.

Add the sliced garlic and cook for another 3 minutes until fragrant and golden. Stir in the diced carrot and celery.

Continue cooking the vegetables for 5 more minutes, then add the chopped tomatoes. Stir well and let everything sweat together for 5 minutes until the tomatoes begin to break down and release their juices.

Add the drained white beans, green beans, thyme sprigs, bay leaf, and 1.2 liters of broth. Season with 1 teaspoon salt and the black pepper. Bring to a gentle boil, then reduce the heat to low.

Cover partially and simmer for 30 minutes until the green beans are tender but still hold their shape and the beans have absorbed the flavors.

Taste and adjust seasoning. Remove the thyme sprigs and bay leaf. If desired, remove a cup of beans and mash them, then stir back in to thicken the stew slightly.

While the stew simmers, make the pistou. Place the basil leaves, 2 garlic cloves, and 1/4 teaspoon salt in a mortar and pestle. Pound to a smooth paste.

Gradually drizzle in the 60 ml olive oil while continuing to grind, until you have a vibrant green sauce. Alternatively, use a small food processor, adding the oil in a slow stream.

Stir in the lemon juice and taste for seasoning.

Ladle the hot stew into wide, shallow bowls. Spoon a generous tablespoon of pistou over each portion.

Finish with a drizzle of your best olive oil and a squeeze of lemon. Serve immediately with crusty bread to soak up the broth.