Description
A hearty and nourishing Cranberry Bean Soup featuring tender cranberry beans simmered with fresh vegetables, tomatoes, and a parmesan rind for rich flavor. This comforting soup is enhanced with nutritious leafy greens and seasoned to perfection, making it perfect for a wholesome 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 (such as Jovial)
- 1 pound dried cranberry beans, drained
- Large piece of rind from a wedge of Parmigiano-Reggiano cheese (optional)
- 8 cups water or homemade chicken or vegetable stock
- 2 teaspoons sea salt (adjust if using unsalted stock or water)
- Freshly ground black pepper to taste
Greens & Garnish
- 3 cups baby spinach leaves or chopped Swiss chard leaves
- Sliced basil leaves or pesto for garnish (optional)
- Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese for serving (optional)
Instructions
- Sauté Vegetables: Heat the olive oil over medium-low heat in a large pot. Add the chopped onions, thinly sliced garlic, diced carrots, and sliced celery. Cook for about 8 minutes, stirring occasionally, until the vegetables are softened and the onions are tender and translucent.
- Add Tomatoes: Stir in the diced tomatoes along with their juice. Cook for an additional 5 minutes, allowing the tomatoes to become fragrant and meld with the vegetables.
- Simmer Beans: Add the drained cranberry beans, the parmesan rind, and 8 cups of water or stock to the pot. Do not add salt yet. Bring the mixture to a boil, then reduce the heat to low and simmer partially covered for about 1 hour, or until the beans are tender. Note that depending on the age of the beans, cooking time may range between 1 to 2 hours.
- Add Greens: Once the beans are soft, stir in the baby spinach or chopped Swiss chard leaves until they wilt into the soup.
- Season and Serve: Add sea salt and freshly ground black pepper to taste. Adjust seasoning as needed. Garnish with sliced basil leaves or a spoonful of pesto, and sprinkle with freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese if desired. Serve warm.
Notes
- Cooking time for beans can vary greatly depending on their age; some may take up to 2 hours to become tender.
- If using store-bought stock, adjust salt quantity accordingly to avoid over-salting.
- The Parmesan rind adds depth of flavor; if unavailable, you can omit but the soup may be less rich.
- The soup can be stored refrigerated for up to 4 days and reheated gently.
- For a vegan version, omit the cheese rind and cheese garnish and use vegetable stock.
- This soup freezes well; cool completely before transferring to airtight containers.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg
