17 January, 2012

Borlotti Bean (Cranberry Bean) Soup

Cranberry Bean Soup ingredients
Makes about 2.5-quarts or 20 (1-cup) servings
2 (1-lb) pkgs dry cranberry beans
6 Tbsp olive oil (divided use)
4 small onions, peeled and chopped
5 large carrots, peeled and chopped
5 celery stalks, finely chopped
10 garlic cloves, peeled and minced (divided use)
4-quarts chicken stock
2 cups Chardonnay
1/2 cup Lemon-Dill Vinegar
4 bay leaves
2 Tbsp crushed sweet basil
1 tsp granulated garlic
1-1/2 tsp onion powder
1 tsp lemon-pepper
1/2 tsp ground white pepper
1/2 tsp lite-salt
1 (28-oz) can diced tomatoes, undrained
1/2 cup chopped parsley
Pinch of sugar
Splash of Lemon-Dill Vinegar
1/8 tsp grated lemon rind (not the bitter white part)
6-oz spaghetti, broken into 1-inch pieces, and cooked al dente


Directions
Advance preparation
The day before, rinse and sort beans to remove dirt and grit. Place in a large pot and add 1-gallon cold water (8-cups for every 2-cups dry beans). Cover and let stand overnight.

The next day, drain and rinse beans.



Sauté aromatics
Heat 3 Tbsp of the olive oil in a large pot over Medium-Low heat. Sauté the onions, carrots, celery and half of the minced garlic.


Bring to a boil, then simmer
To the pot, add the drained beans, chicken stock, wine, vinegar, bay leaves, basil, granulated garlic, onion powder, lemon-pepper, white pepper and sautéed mixture and place over Medium-High heat.

Once the water starts bubbling at the edges, reduce heat to Medium. Cook uncovered until the beans are tender and can be easily mashed with a spoon against the side of the pot, about 1 hour and 45 minutes. Check for seasoning.


Remove 2 cups of beans and liquid from the pan. Use an immersible blender to purée to the desired consistency. Stir the puree back into the soup.


Meanwhile, prepare tomatoes
In a medium skillet, heat the remaining olive oil over Medium-Low heat. Sauté the remaining minced garlic. Add undrained tomatoes, parsley, sugar, splash of Lemon-Dill Vinegar and lemon zest; heat through.


Finish and serve
Add the tomato mixture and the spaghetti pieces al dente to the soup. Cover and cook briefly to warm through. Season with salt and pepper and serve warm.

Page Last Updated 21 April 2015

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