Ingredients
Method
1.Cover cannellini beans with cold water in large bowl; stand, covered, overnight.
2.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 just softened. Return shanks to pan with the water and stock; bring to a boil. Reduce heat; simmer, covered, 1 hour.
3.Meanwhile, blend or process remaining oil, nuts, garlic and cheese until combined. Add basil; process until pistou mixture forms a paste.
4.Remove shanks from soup. When cool enough to handle, remove meat from bones. Discard bones; chop meat coarsely. Return meat to soup with rinsed and drained cannellini beans; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Add carrot; simmer, uncovered, 10 minutes. Add green beans and pistou; simmer, uncovered, 5 minutes.
5.Divide soup among serving bowls. Serve with slices of warm baguette, if desired, for dipping in soup.
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