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| Cranberry Bean Soup Recipe |
Category: Ethnic / Italian
Rating:
N/A
Servings: 6
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Ingredients
4 tablespoon extra-virgin olive oil
2 small yellow onion; peeled and chopped
2 small carrots; peeled and chopped
2 stalks celery; chopped
5 cloves garlic; peeled and minced
3 tablespoon fresh parsley; finely chopped
3 tablespoon fresh basil; finely chopped
1 1/2 lb plum tomatoes; peeled and seeded
2 cup cranberry beans; soaked overnight
1 bay leaf
3 fresh sage leaves; chopped
1 salt and freshly ground pepper
Cooking Directions:
Chop Plum tomatoes, set aside. 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.
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.
Notes: If fresh cranberries are available, omit overnight soaking.
Recipe by: Saveur, Sept/Oct 1997
italian
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