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1
In a medium saucepan, cover the cranberry beans with 1 inch of water and bring to a boil.
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2
Reduce the heat to low, cover partially and simmer the beans until almost tender, about 20 minutes.
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3
Season with salt and cook until tender, about 5 minutes longer; drain.
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4
Bundle the parsley stems, thyme sprigs and bay leaf in the slice of bacon and tie with kitchen string.
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5
Heat the olive oil in a medium saucepan.
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6
Add the onion and garlic and cook over low heat until softened, about 8 minutes.
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7
Add the carrot and celery and cook until softened, about 8 minutes.
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8
Add the cranberry beans, bacon bundle, stock, tomatoes and green beans and bring to a boil.
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9
Cover partially, reduce the heat to low and simmer for 10 minutes.
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10
Stir in the chopped parsley, lemon juice and lemon zest and season the soup with salt and pepper.
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11
In a saucepan of boiling water, blanch the basil leaves for 5 seconds.
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12
Drain and rinse the basil under cold water.
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13
Squeeze dry and finely chop.
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14
In a mortar, pound the garlic to a paste.
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15
Add the basil and pound together.
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16
Stir in the olive oil and season with salt and pepper.
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17
Heat the olive oil in a large skillet.
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18
Add the bread and cook over moderate heat until starting to crisp, about 2 minutes.
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19
Add the parsley and cook, stirring, until the bread is browned and crisp, about 3 minutes longer.
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20
Season with salt and pepper and transfer to a plate.
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21
Reheat the soup and discard the bacon bundle.
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22
Ladle the soup into bowls and drizzle with the pistou.
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23
Serve at once, passing the croutons at the table.
