Cranberry Bean Soup Recipe

ingredients

4 tablespoons extra-virgin olive oil
2 small yellow onions, peeled and chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
5 cloves garlic, peeled and minced
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh basil
1 1/2 pound plum tomatoes, peeled, seeded, and chopped
2 cups dried cranberry beans, soaked overnight
4 cups water
1 bay leaf
3 fresh sage leaves, chopped
salt and freshly ground black pepper

directions

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 tablespoon each of parsley and basil; cook for 10 minutes.

Add tomatoes, cook 10 minutes more, then add beans, 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.

nutrition data

346 calories, 10 grams fat, 50 grams carbohydrates, 17 grams protein per serving. This recipe is low in sodium.

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