If you find fresh October beans (also called Cranberry beans) at the farmers market, nab them. They’re plump and easy to extract from their pink-speckled husk. They’re also fantastic. The simple ingredients belie the flavor of this terrific soup. The beans puree up into a creamy rich soup.
1. Bring beans and water to a boil in a large, heavy soup pot. Boil 2 minutes. Remove from heat, cover, and let stand 2 hours. Do not drain.
2. Heat 1⁄4 cup olive oil in a large pot or Dutch oven over medium-high heat. Add onions and 1⁄2 teaspoon salt; sauté 8 minutes. Add carrots, garlic, parsley, and rosemary; sauté, stirring occasionally, 5 minutes.
3. Add beans with their soaking liquid and cheese rind (if using) and simmer, covered, 1 1⁄2 to 2 hours, until beans are tender. Remove from heat and stir in 1⁄4 cup oil and remaining 1 1⁄2 teaspoons salt. Let cool.
4. Remove and discard cheese rind. Transfer soup to a blender or food processor and purée. Return to the pot. (Or use an immersion blender and purée the soup in the pot.) Reheat over medium-low heat, stirring frequently.
5. Ladle soup into bowls and drizzle with olive oil.
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