Cranberry Bean Soup

Name: Cranberry Bean Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 tbsp. extra-virgin olive oil; 2 small yellow onions, peeled and chopped; 2 small carrots, peeled and chopped; 2 stalks celery, chopped; 5 cloves garlic, peeled and minced; 3 tbsp. finely chopped fresh parsley; 3 tbsp. finely chopped fresh basil; 1 1 ⁄ 2 lb. plum tomatoes, peeled, seeded, and chopped; 2 cups dried cranberry beans, soaked overnight; 1 bay leaf; 3 fresh sage leaves, chopped; Salt and freshly ground black pepper

Serves
serves 6

SAVEUR EDITORS

By SAVEUR Editors

Published on March 14, 2002

If fresh cranberry beans are available, omit overnight soaking.

Ingredients

4 tbsp. extra-virgin olive oil
2 small yellow onions, peeled and chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
5 cloves garlic, peeled and minced
3 tbsp. finely chopped fresh parsley
3 tbsp. finely chopped fresh basil
1 ¹⁄₂ lb. plum tomatoes, peeled, seeded, and chopped
2 cups dried cranberry beans, soaked overnight
1 bay leaf
3 fresh sage leaves, chopped
Salt and freshly ground black pepper

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Instructions

Step 1

Heat oil in a large pot over medium-low heat. Add onions, carrots, and celery and cook until vegetables are soft, 15 minutes. Add garlic and 1 tbsp. each of parsley and basil; cook for 10 minutes.

Step 2

Add tomatoes, cook 10 minutes more, then add beans, 4 cups water, bay leaf, and sage. Simmer soup over medium heat (adding water if necessary) until beans are very tender, about 1 1⁄2 hours. Add remaining parsley and basil, season with salt and pepper, and serve.