If you find (dried) cranberry beans at the farmers market or market, nab them. They’re fantastic. The simple ingredients belie the flavor of this terrific 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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