• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cranberry Bean Soup

  • Recipe Submitted by on

Category: Italian

 Ingredients List

  • 4 tb Extra-Virgin Olive Oil
  • 2 sm Yellow Onion; Peeled And
  • -Chopped
  • 2 sm Carrots; Peeled And Chopped
  • 2 Stalks Celery; Chopped
  • 5 Cloves Garlic; Peeled And
  • -Minced
  • 3 tb Fresh Parsley; Finely
  • -Chopped
  • 3 tb Fresh Basil; Finely Chopped
  • 1 1/2 lb Plum Tomatoes; Peeled And
  • -Seeded
  • 2 c Cranberry Beans; Soaked
  • -Overnight
  • 1 Bay Leaf
  • 3 Fresh Sage Leaves; Chopped
  • Salt And Freshly Ground
  • -Pepper


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

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.

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