Cranberry Bean Soup

Ingredients for Cranberry Bean Soup Recipe

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

Cranberry Bean Soup Preparation

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. Recipe by: Saveur, Sept/Oct 1997 Posted to MC-Recipe Digest V1 #988 by Suzy Wert on Jan 6, 1998