Servings: four generously.
This humble braise more or less cooks itself as you layer on the vegetables. You’ll probably end up with a little extra pesto, but it’s great on other vegetables, and of course on pasta.
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Cook the shell beans: If you’re using fresh shell beans, put them in a saucepan with enough water to total 3 cups, beans included. Add the remaining garlic clove, thyme sprig, and a little olive oil. Simmer uncovered until tender, 30 to 45 min. Season with salt and pepper. Add the beans and their cooking liquid to the pot (if using canned beans, add a bit of water or stock). Ladle into soup plates, drizzle some pesto over each dish, and serve.
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