Description
A hearty and flavorful Cranberry Bean Soup featuring tender cranberry beans simmered with aromatic vegetables, tomatoes, and a Parmesan rind for depth. This comforting soup is enriched with fresh greens and finished with basil and cheese for a perfect meal any day.
Ingredients
Scale
Soup Base
- 2 Tablespoons unrefined (cold-pressed extra-virgin) olive oil
- 1 large onion, chopped
- 4 garlic cloves, thinly sliced
- 2 carrots, diced
- 2 stalks celery, sliced
- 1 18-ounce jar diced tomatoes with juice (preferably Jovial)
Main Ingredients
- 1 pound dried cranberry beans
- Large piece of rind from a wedge of Parmigiano-Reggiano cheese (optional for depth of flavor)
- 8 cups water or homemade chicken or vegetable stock
Greens & Seasoning
- 3 cups baby spinach leaves or chopped Swiss chard leaves
- 2 teaspoons sea salt (adjust if using unsalted stock or water)
- Freshly ground black pepper to taste
Garnish (Optional)
- Sliced basil leaves or pesto
- Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
Instructions
- Sauté Vegetables: Heat the olive oil over medium-low heat in a large pot. Add the chopped onions, sliced garlic, diced carrots, and sliced celery. Cook the mixture until the vegetables are softened and the onions are tender and translucent, about 8 minutes, stirring occasionally to prevent burning.
- Add Tomatoes: Incorporate the diced tomatoes along with their juice into the pot. Cook for an additional 5 minutes until the tomatoes become fragrant and well combined with the vegetables, stirring occasionally.
- Simmer Beans: Drain the dried cranberry beans and add them to the pot along with the Parmesan rind and 8 cups of water or homemade stock. Do not add salt at this stage. Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for about 1 hour or until the beans are tender. Depending on the beans’ age, softening can take between 1 to 2 hours.
- Add Greens: Once the beans are softened, stir in the baby spinach or chopped Swiss chard leaves into the soup. Cook until the greens are wilted and fully incorporated.
- Season and Serve: Add the sea salt and freshly ground black pepper to taste. Adjust seasoning as needed. Serve the soup garnished with sliced basil leaves or a dollop of pesto, and sprinkle with freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese if desired.
Notes
- Soaking cranberry beans overnight can reduce cooking time but is not required.
- If using store-bought stock, adjust the salt accordingly to prevent overseasoning.
- The Parmesan rind adds umami and depth; if unavailable, you can omit it, but the flavor will be less intense.
- For added protein, cooked sausage or pancetta can be incorporated during the sauté step.
- This soup freezes well; cool completely before storing in airtight containers.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 5 mg
