How to Make Cranberry Bean Soup

This hearty winter soup is the perfect foil for cold weather and an authentic Italian treat. Serves six people.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 tbsp. pure olive (not virgin) oil
• 2 garlic cloves - peeled and minced
• 1 large onions - peeled and roughly chopped
• 1 tbsp. salt plus more if preferred
• 1 large carrots - peeled and roughly chopped
• 1 head kales - leaves only, rinsed and cut into thin strips
• 3 c. dried cranberries beans
• 1 large baking potatoes - washed and cut into small dice
• 2 tsp. freshly cracked black pepper
• 3 tbsp. extra-virgin olive oil - for drizzling
• 1/4 c. pancetta - diced
• 1 large baking potatoes - washed and cut into small dice
• 1 head kales - leaves only, rinsed and cut into thin strips
• 1 tbsp. salt plus more if preferred
• 2 garlic cloves - peeled and minced
• 3 tbsp. extra-virgin olive oil - for drizzling
• 1/4 c. pancetta - diced
• 1 large onions - peeled and roughly chopped
• 3 c. dried cranberries beans
• 1 tbsp. pure olive (not virgin) oil
• 2 tsp. freshly cracked black pepper
• 1 large carrots - peeled and roughly chopped

1. Place a handful of beans on a large plate and pick through them carefully, removing any rocks, bean fragments or debris. Repeat until all beans have been picked over.

2. Place the beans in a large colander and rinse thoroughly under cool water. In a large pot, add the beans and enough cold water to cover them by 2 inches.

3. Bring the pot to a boil over high heat. Let boil for 3 minutes and then reduce the heat to medium.

4. Skim off any gray foam that comes to the surface during this period. Add the onion, carrot, salt and bay leaf.

5. Let the beans cook for 1 hour or until they are fairly soft. Drain and reserve the cooking liquid.

6. In a large pot, heat the olive oil, pancetta and garlic over medium heat. Let cook for 3 or 4 minutes and then add half of the reserved bean-cooking liquid.

7. Add the kale and potatoes to the pot and reduce the heat to medium-low. Cook for another 20 minutes. The potatoes should be tender by this point.

8. Place 1 c. of the beans in a food processor.

9. Puree the beans with the other half of the reserved cooking liquid.

10. Add the bean puree to the pot and simmer for 15 minutes.

11. Add the pepper and taste for seasonings. Add additional salt if preferred. Serve in large soup bowls with extra-virgin olive oil drizzled over the top.

Tips & Warnings

• Cranberry beans are often used in Italy.
• This soup is even better after a night in the refrigerator, if you can wait.

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