Happiness in a Bag of Beans

Recently, Kate gifted me with a bag of beans. No ordinary beans, these came from a gourmet food shop she visited near Napa... there were corona, canellini and another un-named variety all wanting to be transformed into something fabulous. As excited as I was to have varieties of beans I normally don't have access to, I also loved the story about the shop... you enter this old house thru what seems to be the kitchen door and you arrive in a room, with walls covered in business cards that have probably been there 50 years. The shop is filled with the best imported salamis, finest olive oils and other food treasures. You don't even label the beans as you scoop them from the bin - the proprietor knows each bean and its price.

The cannelinnis found themselves into my favorite vegetable soup recipe:

Havenhill's Soup au Pistou

This is the French version of Minestrone and is topped with sauce au pistou or basil sauce. Traditional recipes for basil sauce are similar to pesto without the pine nuts, but I use my favorite pesto sauce, which I made at the end of the summer and is waiting in the freezer for this batch of soup or a bowl of pasta. This soup should be made with the seasons - vary the vegetables with what you like and what's in season. In the summer it can be served cold. Anytime of year add some crusty bread and a hunk of cheese and you'll have a delicious meal.

2 Tbsp olive oil
4 cloves garlic, minced
1 small onion, chopped
1 pound dried small white beans (canellini or Great Northern), soaked overnight
1Tbsp herbes de Provence
1 pound pumpkin or winter squash, peeled and cubed
1 1/2 pounds cauliflower, core removed and flowerettes separated
1 1/2 pound zucchinis, halved lengthwise and sliced 1/4 inch thick
1 1/2 pounds tomatoes, peeled and chopped or 1 (14.5) oz can chopped tomatoes
salt and pepper to taste
Pesto (recipe follows)
Freshly grated Parmesan

In a stock pot combine the olive oil and onions and saute until the onions are fragrant and soft, about 10 minutes. Add garlic and saute 2 minutes more. Add the beans and pumpkin. Stir to coat and cook over low heat for 5 minutes. Add 1 1/2 to 2 quarts of water and simmer, partially covered, until beans and pumpkin are just tender, about 30 minutes.

Add the cauliflower and simmer 5 more minutes. Then add the zucchini and tomatoes. Simmer another 5 minutes or until all the veggies are tender, but not mushy.

Season to taste with salt and pepper. Serve with a generous dollop of pesto and Parmesan cheese.

My Favorite Pesto

Pesto is easy and can be altered to your taste. I started using this as my base many years ago. It came from a guy at my farmers market in Denver - he sold the best basil and lettuce (that's it). Try to make pesto at the end of summer with fresh basil and freeze in little half-pint jars - you'll be delighted in the middle of winter. Once you open a jar, just make sure to keep a layer of olive oil on the top and it will stay bright green in the fridge for weeks. I make my pesto thicker for adding to soups and then I can thin with olive oil or broth for pasta or pizza sauce as I like.

4 cups basil
4 cloves garlic, minced (add more if you like)
1 cup pine nuts
3/4 cup olive oil (more if needed)
1 cup freshly grated Parmesan
salt to taste

Combine the ingredients in a food processor or blender and process until smooth. Add more oil as needed and salt to taste.