Three-Bean Soup Recipe

Name: Three-Bean Soup Recipe
Ingredients: 1/2 pound (1 heaped cup) white beans, like navy beans or cannellini, washed, picked over and soaked overnight or for 6 hours; 1 bay leaf; Salt and freshly ground pepper; 2 tablespoons olive oil; 1 medium onion, cut in half, half finely chopped; 6 garlic cloves, 2 peeled, 4 minced; 1 large carrot, diced; 1 celery stalk, diced; 1 red bell pepper, diced; A bouquet garni made with a few sprigs each parsley and mint, and, if desired, a Parmesan rind; 1/2 pound green beans, ends trimmed; 1 pound fava beans, shelled and skinned; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped fresh mint; Freshly grated Parmesan for garnish

cooking.nytimes.com

Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around...

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Ingredients

1/2 pound (1 heaped cup) white beans, like navy beans or cannellini, washed, picked over and soaked overnight or for 6 hours
1 bay leaf
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, cut in half, half finely chopped
6 garlic cloves, 2 peeled, 4 minced
1 large carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
A bouquet garni made with a few sprigs each parsley and mint, and, if desired, a Parmesan rind
1/2 pound green beans, ends trimmed
1 pound fava beans, shelled and skinned
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh mint
Freshly grated Parmesan for garnish