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Cranberry Bean Soup
Cranberry Bean Soup
(Zuppa di Fagioli Borlotti)
 
 
Ingredients:
 
2 cups dried cranberry beans, soaked overnight
2 small yellow onions, peeled and chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
1 and 1/2 lbs plum tomatoes, peeled, seeded, and chopped
4 tbsp extra-virgin olive oil
5 cloves garlic, peeled and minced
3 tbsp finely chopped fresh parsley
3 tbsp finely chopped fresh basil
1 bay leaf
3 fresh sage leaves, chopped
Salt and freshly ground black pepper
 
Directions:
 
Heat olive oil in a large pot over medium-low heat.

Add onions, carrots, and celery and cook until vegetables are soft, about 15-18 minutes.

Add garlic and 1 tbsp each of parsley and basil.

Cook for about 10 minutes.

Add tomatoes.

Cook for an additional 10 minutes.

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 and 1/2 hours.

Add remaining parsley and basil.

Season with salt and pepper, and serve. Serves 6.
 
That's it!
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