Active Time

　　40 minutes

　　Total Time

　　1 hour

　　

Ingredients

Makes 6 side-dish servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.