Yield: 6 Servings
|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