Ingredients

• 6 ounces haricots verts (French thin green beans), trimmed and halved crosswise
• 1 (1-pound) bag frozen edamame (soybeans in the pod) or 1 1/4 cups frozen shelled edamame, not thawed
• 2/3 cup finely chopped onion
• 2 garlic cloves, minced
• 1 Turkish bay leaf or 1/2 California bay leaf
• 2 (3-inch) fresh rosemary sprigs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium carrot, cut into 1/8-inch dice
• 1 medium celery rib, cut into 1/8-inch dice
• 1 (15- to 16-ounces) can small white beans, rinsed and drained
• 1 1/2 cups chicken stock or low-sodium broth
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh chervil (optional)
• Garnish: fresh chervil sprigs

Instructions

1. Cook haricots verts in a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water, then drain.
2. Add edamame to boiling water and cook 4 minutes. Drain in a colander, then rinse under cold water. If using edamame in pods, shell them and discard pods.
3. Cook onion, garlic, bay leaf, rosemary, salt, and pepper in oil in a 2- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
4. Add white beans and stock and simmer, covered, stirring occasionally, 10 minutes. Add haricots verts and edamame and simmer, uncovered, until heated through, 2 to 3 minutes. Add butter, parsley, and chervil (if using) and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.