½ cup dried navy beans

Fine sea salt and freshly ground white pepper

1/2 small onion, cut into ¼-inch dice

1 medium carrot, cut into ¼-inch dice

1 medium zucchini, cut into ¼-inch dice

12 to 15 green beans, ends trimmed,

    cut into ¼-inch dice

1 medium tomato, peeled seeded,

   and cut into ¼-inch dice

3 cups loosely packed fresh basil leaves

1 garlic clove, coarsely chopped

cup extra-virgin olive oil

1. Place the beans in a bowl, add water to

cover by 1 inch, and refrigerate overnight.

2. Drain the beans and transfer them to a

medium pot. Add 3 cups of water and bring to

a simmer. Cook at a simmer until the beans

are very tender, about 1 hour. Once the beans

are almost cooked, season them with salt and

white pepper, then stir in the onion, carrot,

zucchini, green beans, and tomato and cook

for 10 to 12 minutes.

3. Meanwhile, bring a pot of lightly salted water

to a boil. Set up a bowl of ice and water nearby.

Blanch the basil in the boiling water for 30

seconds, then drain and quickly transfer to the

ice bath. When cool, gently squeeze out the

excess water and transfer to a blender. Add the

garlic and with the blender on low speed, slowly

stream in the oil. Purée the pesto and season

with salt and white pepper.

4. Stir the pesto into the beans and vegetables,

then taste and adjust the seasoning if

necessary. Divide the pistou among four

warmed bowls and serve hot.

Eric Ripert