Side Pannel
Cranberry Bean Soup
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
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.
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.
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