Title: Cranberry Bean Soup
Categories: Italian
Yield: 6 Servings

4 tb Extra-Virgin Olive Oil
2 sm Yellow Onion; Peeled And
-Chopped
2 sm Carrots; Peeled And Chopped
2 Stalks Celery; Chopped
5 Cloves Garlic; Peeled And
-Minced
3 tb Fresh Parsley; Finely
-Chopped
3 tb Fresh Basil; Finely Chopped
1 1/2 lb Plum Tomatoes; Peeled And
-Seeded
2 c Cranberry Beans; Soaked
-Overnight
1 Bay Leaf
3 Fresh Sage Leaves; Chopped
Salt And Freshly Ground
-Pepper

Chop Plum tomatoes, set aside. Heat oil in a large pot over medium-low
heat. Add onions, carrots, and celery and cook until vegetables are soft,
15 minutes. Add garlic and 1 Tbsp. each of parsley and basil; cook for 10
minutes.

2. Add tomatoes, cook 10 minutes more then add beans, 4 cups water, bay
leaf and sage. Simmer soup over medium heat (adding water if necessary)
until beans are very tender, about 1 1/2 hours. Add remaining parsley and
basil, season with salt and pepper and serve.

Notes: If fresh cranberries are available, omit overnight soaking.

Recipe by: Saveur, Sept/Oct 1997

Posted to MC-Recipe Digest V1 #988 by Suzy Wert on Jan
6, 1998