Preparation time 15 min.Cooking time 1 hour 40 min.
Ingredients:
200gr dried cannellini beans(soaked overnight covered)
80 ml olive oil
1.5kg veal shanks(trimmed)
500gr leek sliced thinly
2 liters water
500ml chicken stock
2 tablespoon tasted pine nuts
1 clove garlic,quartered
20gr grated finely parmesan cheese
1/2 cup basil leaves fresh
2 medium carrots chopped coarsely
200gr green beans trimmed ,chopped coarsely
Method:
Cover cannellini beans with cold water and leave to soak overnight(covered).
Heat 1 tablespoon of the oil in large saucepan,cook shanks uncovered,until browned all over.Remove from pan.Cook leek in same pan,stirring,about 5 minutes or until softened.Return shanks to pan with water and stock,bring toa boil.Reduce heat ,simmer,covered,1 hour.
Meanwhile,blendor process remaining oil,nuts,garlic and cheese until combined.Add basil process until pistou mixture forms a paste.
Remove shanks from soup.When cool enough to handle,remove meat from bones.Discard bones,chop meat coarsly.Return meat to soup with rinsed and drained cannellini beans, bring to boil.
Reduce heat to simmer uncovered,20 minutes.Add carrot,simmer uncovered 10 minutes.Add green beans and pistou,simmer uncovered 5 minutes.
Divide soup among serving bowls.Serve with slice of warm baguette for dipping in soup .
Serves 8.
