Prep 40 mins
Cook 20 mins
This recipe is from Gourmet Magazine's April 2002 Issue.
- 6 ounces fresh French haricots vert, trimmed and halved crosswise
- 1 1⁄4 cups shelled frozen edamame, not thawed
- 2⁄3 cup finely chopped onion
- 2 garlic cloves, minced
- 1 turkish bay leaf
- 6 inches 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 (16 ounce) can small white beans, rinsed and drained
- 1 1⁄2 cups chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons flat leaf parsley, finely chopped
- Cook haricots verts in a 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. Drain when cool.
- Add edamame to the boiling water and cook 4 minutes. Drain in a colander, then rinse under cold water.
- Cook onion, garlic, bay leaf, rosemary, salt and pepper in olive oil in a 2 to 4 quart saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring until softened, about 3 minutes more.
- Add white beans and chicken stock and simmer, covered, stirring occasionally, 10 minutes. Add haricots verts and edamame and simmer, uncovered, until heated through, about 2 to 3 minutes. Add butter and parsley and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.