If you are in Los Angeles, Monsieur Marcel Gourmet Market & Bistro is a go-to spot for Rancho Gordo beans, both to take home and enjoy at their bistro. Executive Chef Christophe Breat even shared his recipe for a classic French vegetable soup featuring our beans. 

FOR THE SOUP:

• 600 g (1.3 lb) cooked Rancho Gordo Ayocote Blanco beans (about 3 cups cooked beans), or other white beans
• 100 g (3.5 oz) carrots, peeled and cubed
• 400 g (14 oz) potatoes, peeled and cubed
• 1 leek, sliced
• 400 g (14 oz) haricots vert (green beans), trimmed
• 600 g (1.3 lb) zucchini, unpeeled and cubed
  
• 2 tomatoes, seeds removed and cubed
  

FOR THE PISTOU (PESTO):

• 1 bunch fresh basil
• 5 cloves garlic, peeled
• 20 cl (3/4 cup) extra-virgin olive oil
• 1 tsp lemon juice
• Parmesan cheese for serving

1. In a soup pot, boil 2.5 liters (10 cups) of salted water. Add the Ayocote Blanco beans. Next, add the vegetables gradually in the following order: carrots, potatoes, leek, haricots vert, zucchini, and tomatoes.
2. Cover and cook over low heat for 1 hour.
3. While the soup is cooking, prepare the Pistou: Chop 1 bunch of fresh basil leaves with 5 minced garlic cloves. Transfer to a bowl and add 1 teaspoon fresh lemon juice and 20 cl of extra-virgin olive oil. Mix together.
4. After an hour of cooking the soup, remove the pot from the heat and add the Pistou mixture.
5. Serve hot with grated parmesan cheese to taste.