Cranberry bean soup

Yield: 6 Servings

Measure Ingredient
4 tablespoons Extra-Virgin Olive Oil
2 smalls Yellow Onion; Peeled And Chopped
2 smalls Carrots; Peeled And Chopped
2 \N Stalks Celery; Chopped
5 \N Cloves Garlic; Peeled And Minced
3 tablespoons Fresh Parsley; Finely Chopped
3 tablespoons Fresh Basil; Finely Chopped
1½ pounds Plum Tomatoes; Peeled And Seeded
2 cups Cranberry Beans; Soaked Overnight
1 \N Bay Leaf
3 \N Fresh Sage Leaves; Chopped
\N \N 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 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 1½ 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 Posted to MC-Recipe Digest V1 #988 by Suzy Wert <SuzyWert@...> on Jan 6, 1998

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