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.
Ingredients
- 1 pound dried cranberry or October or pinto beans
- 10 cups water
- 1/2 cup olive oil
- 2 onions, chopped
- 2 teaspoons salt, divided
- 2 carrots, chopped
- 5 cloves garlic, chopped
- 1/4 cup flat leaf parsley, chopped
- 1 teaspoon dried rosemary, crumbled
- Parmesan cheese rind
Preparation
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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