Cranberry Bean Soup

Name: Cranberry Bean Soup
Prep time: 15 min
Total time: 135 min
Yield: 6 - 8 Servings
Ingredients: 1 tablespoon extra-virgin olive oil; u00bd cup pancetta, chopped; 1 large onion, chopped; 3 garlic cloves, minced; 2 carrots, diced; 2 stalks celery, sliced; 1 tablespoon balsamic vinegar; 1 teaspoon basil; 1 teaspoon thyme; u00bd teaspoon oregano; 14 ounce can diced tomatoes with juice; 1 pound dried cranberry beans, soaked at least 6 hours or overnight and drained; large piece of rind from a wedge of Parmesan cheese; 8 cups of water, chicken or vegetable stock; a handful or two of chopped baby spinach; 2 teaspoons sea salt or more if using unsalted stock or water; freshly ground black pepper, to taste; freshly grated Parmesan cheese

By Leslie Blythe Bacon, Beans, Soup Boiling, Sautéing, Simmering

March 3, 2019

I bought these Cranberry Beans online from Rancho Gordo. They are amazing heirloom bean producers located in Napa, California. I decided to make this Cranberry Bean Soup. These beans are absolutely incredible, very creamy inside. These beans are versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans. The soup was so easy to make. I actually made it in a slow cooker.

Prep: 15 mins
Cook: 2 hrs
Yields: 6 - 8 Servings

Ingredients

1 tablespoon extra-virgin olive oil

½ cup pancetta, chopped

1 large onion, chopped

3 garlic cloves, minced

2 carrots, diced

2 stalks celery, sliced

1 tablespoon balsamic vinegar

1 teaspoon basil

1 teaspoon thyme

½ teaspoon oregano

14 ounce can diced tomatoes with juice

1 pound dried cranberry beans, soaked at least 6 hours or overnight and drained

large piece of rind from a wedge of Parmesan cheese

8 cups of water, chicken or vegetable stock

a handful or two of chopped baby spinach

2 teaspoons sea salt or more if using unsalted stock or water

freshly ground black pepper, to taste

freshly grated Parmesan cheese

Directions

1Heat the olive oil over medium-low heat in a large pot and add the pancetta and cook over moderate heat until the fat has rendered, about 4 minutes. Then add the onions, garlic, carrots, celery, balsamic vinegar and herbs. Cook until vegetables have softened and the onions are tender and translucent, about 8 minutes.

2Add the tomatoes with the juice and cook for 5 more minutes, until the tomatoes are fragrant.

3Add the drained beans, Parmesan rind and water or stock (do NOT add salt here) and bring to a boil. Lower the heat and simmer, partially covered for 1 hour, or until the beans are tender. Softening the beans can take anywhere from 1 to 2 hours, depending on the age of the beans.

4Once the beans are softened, add the spinach and stir until wilted.

5Add the salt and pepper and taste for seasoning. Top with parmesan cheese.

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