Cranberry Bean Soup

Recipe by KateL
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READY IN: 9hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the beans in cold water to cover overnight.
  • Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour.
  • Meanwhile, saute the pancetta until it renders its fat.
  • Add the garlic cloves and saute.
  • Add the tomatoes and parsley and cook for 15 minutes.
  • Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup.
  • Add the tomato mixture and the spaghetti to the soup.
  • Taste and season with salt and pepper.
  • Cook the soup to warm it through.
  • Garnish with minced garlic and a stream of olive oil.
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