Bean Stew With Herb Pesto

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Washington Post


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2 sprigs thyme

2 sprigs flat-leaf parsley

1 bay leaf

2 tablespoons extra-virgin olive oil

1/2 medium carrot, peeled and cut into 2 or 3 pieces

1/2 rib celery, cut into 2 or 3 pieces

1/2 medium yellow onion, cut into quarters

1/4 medium fennel bulb

1 3- to 4-ounce piece of pancetta

1 pound yellow eye, vaquero, marrow or white runner beans, soaked and drained (see related TIPS on soaking and cooking)

3 cups store-bought or homemade low-sodium chicken broth



Freshly ground black pepper

4 cornichons, drained

2 teaspoons capers, drained

3/4 tablespoon Dijon-style mustard

1/2 teaspoon finely chopped garlic

1 large soft-cooked egg

1 oil-packed anchovy fillet

1 cup extra-virgin olive oil

2 cups arugula leaves, coarsely chopped

2 cups spinach leaves, coarsely chopped

1 cup chervil leaves, coarsely chopped

1/2 cup tarragon leaves, plus 1 tablespoon for garnish

1 tablespoon chopped flat-leaf parsley, for garnish

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