Fresh Bean Chowder with Pistou This dish can be made with any combination of fresh beans and any kind of all-purpose potato (not a baking Idaho potato). Makes 4 servings.
	Ingredients: 2 ounces pancetta, cut into small slices 1/2 cup chopped onion 2 cups any combination of shelled cranberry, lima, or other fresh beans 4 cups de-fatted Chicken Stock 2 cups cubed all-purpose potatoes (1/2 -inch dice, peeled if desired) Kosher salt and freshly ground black pepper to taste 1 clove garlic 1 tablespoon toasted pine nuts (see tip) 1 cup fresh basil leaves 2 tablespoons olive oil
	Instructions: 1. Put pancetta in a large saucepan or small, heavy-bottom kettle over medium heat. Cook, covered, until pancetta becomes crisp, about 10 minutes. 2. Remove pancetta to paper towels and drain all fat except a thin haze, less than a teaspoon. 3. Cook onion, covered, over medium-low heat until just soft. 4. Add cranberry beans and stock. Bring to a boil, then reduce to a simmer and cook, covered, 10 minutes. 5. Add lima beans and potatoes and simmer, covered 15 to 20 minutes more, just until beans and potatoes are tender. 6. Season to taste with salt and pepper. 7. Meanwhile, with the motor running, put garlic down feed tube of a food processor. 8. Scrape down sides, turn on again and add pine nuts. 9. Scrape down, add basil, 1/2 teaspoon salt, and the oil. Puree until the pistou is smooth. 10. When beans and potatoes are tender, add about 1/2 -cup of the broth to the pistou just until it starts to become runny. 11. Put soup into each of 4 bowls and drizzle a few tablespoons of the pistou on top. Sprinkle with crisped pancetta. Cooking Tip As you may have guessed, pistou is another word for pesto, in this case in French. This version is considerably slimmed down by adding stock instead of oil. Flavor is enhanced by toasting the pine nuts.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony