Ingredients

serves 6

　　1 cup dried navy or white beans, rinsed

　　1 bay leaf

　　1 teaspoon fresh thyme, finely chopped

　　2 medium leeks, diced and rinsed well

　　2 medium carrots, diced

　　8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed

　　1 pound plum tomatoes, cubed

　　2 cups low-sodium vegetable broth

　　2 small garlic cloves

　　2 cups loosely packed fresh basil leaves

　　1/4 cup finely grated Parmesan cheese

　　2 tablespoons extra-virgin olive oil

　　4 ounces green beans, cut into 1/2-inch pieces

　　1 small zucchini, cubed

　　1 cup fresh shelled or thawed frozen peas

　　1 teaspoon coarse salt

　　Freshly ground pepper

　　

Step 1

Cover the beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.

　　

Step 2

Drain the beans; return to the pot. Cover with 3 quarts cold water. Add the bay leaf and thyme; bring to a boil. Reduce heat to medium; simmer, partially covered, until the beans are barely tender, about 2 hours.

　　

Step 3

Add the leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.

　　

Step 4

Make the pesto: Finely chop the garlic in a food processor. Add the basil; process. Add the cheese and oil; process until combined.

　　

Step 5

Add the green beans and zucchini to the pot. Cook, uncovered, 20 minutes. Add the peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.