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  • Cranberry Bean Soup

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    Cranberry Bean Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Dry cranberry beans
    • 1 lrg Onion, diced
    • 1 stalk celery, diced
    • 2 x Carrots, diced
    • 1/4 lb Pancetta, minced
    • 2 x Garlic cloves, chopped
    • 2 c. Peeled, seeded, and finely minced tomatoes
    • 1/2 c. Minced parsley
    • 1/4 lb Spaghetti or possibly tagliatelle, broken up into 1-inch pcs and cooked al dente Salt Black pepper
    • 1 x Garlic clove, chopped, for garnish Extra virgin olive oil, for garnish

    Directions

    1. Soak the beans in cool water to cover overnight. Drain and place them in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer till the beans are almost done, about 1 hour. Meanwhile, saute/fry' the pancetta till it renders its fat. Add in the garlic cloves and saute/fry'. Add in the tomatoes and parsley and cook for 15 min.
    2. Remove 2 c. of beans from the saucepan and puree them in a food mill or possibly food processor. Stir the puree back into the soup. Add in the tomato mix and the spaghetti to the soup. Taste and season with salt and pepper. Cook the soup to hot it through. Garnish with chopped garlic and a stream of extra virgin olive oil.
    3. Serves 8 as a first course.
    4. Regaleali, a Country Estate by Anna Tasca Lanza (Clarkson Potter,

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