Cranberry Bean Soup

Submitted by KateL

"Entered for safe-keeping, by Anna Tasca Lanza, "The Heart of Sicily: Recipes and Reminiscences of Regaleali, a Country Estate". Preparation time includes 8 hours of soaking of the dried cranberry beans."

 

• Ready In: 9hrs
• Ingredients: 13
• Serves: 8

ingredients

• 1 lb dried cranberry beans
• 1 large onion, diced
• 1 stalk celery, diced
• 2 carrots, diced
• 1⁄4 lb pancetta, chopped
• 2 garlic cloves, minced
• 2 cups tomatoes, peeled, seeded and finely chopped (measure after chopping)
• 1⁄2 cup parsley, chopped
• 1⁄4 lb spaghetti or 1/4 lb tagliatelle pasta noodles, broken up into 1-inch pieces and cooked al dente
• salt
• black pepper
• 1 garlic clove, minced, for garnish
• olive oil, for garnish

directions

1. Soak the beans in cold water to cover overnight.
2. 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.
3. Meanwhile, saute the pancetta until it renders its fat.
4. Add the garlic cloves and saute.
5. Add the tomatoes and parsley and cook for 15 minutes.
6. 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.
7. Add the tomato mixture and the spaghetti to the soup.
8. Taste and season with salt and pepper.
9. Cook the soup to warm it through.
10. Garnish with minced garlic and a stream of olive oil.

Reviews

[Zetty66]

This makes a nice soup, but the flavor is a little bland. Could use some spicing up.