Description
This hearty Cranberry Bean Soup is a comforting, nutritious dish featuring tender cranberry beans simmered with aromatic vegetables, tomatoes, and a rich Parmesan rind for depth of flavor. Finished with fresh greens and optional cheese and basil garnishes, it’s perfect for a warming meal any time of year.
Ingredients
Scale
Vegetables & Aromatics
- 1 large onion, chopped
- 4 garlic cloves, thinly sliced
- 2 carrots, diced
- 2 stalks celery, sliced
- 3 cups baby spinach leaves or chopped Swiss chard leaves
Beans & Liquids
- 1 pound dried cranberry beans
- 1 18-ounce jar diced tomatoes with juice (such as Jovial)
- 8 cups water or homemade chicken or vegetable stock
Fats & Oils
- 2 tablespoons unrefined (cold-pressed extra-virgin) olive oil
Seasonings & Garnishes
- Large piece of rind from a wedge of Parmigiano-Reggiano cheese (optional, for simmering)
- 2 teaspoons sea salt (or more if using unsalted stock or water)
- Freshly ground black pepper to taste
- Sliced basil leaves or pesto for garnish (optional)
- Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese (optional)
Instructions
- Sauté vegetables: Heat the olive oil over medium-low heat in a large pot. Add chopped onions, sliced garlic, diced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables have softened and the onions become tender and translucent, approximately 8 minutes.
- Add tomatoes: Stir in the diced tomatoes with their juice and cook for an additional 5 minutes until the tomatoes release their fragrance, enhancing the base flavor of the soup.
- Add beans and simmer: Drain the dried cranberry beans and add them to the pot along with the Parmesan rind and 8 cups of water or stock. Do not add salt at this stage. Bring the mixture to a boil, then reduce the heat to low and simmer partially covered for about 1 hour, or until the beans are tender. Softening times may vary from 1 to 2 hours depending on the freshness of the beans.
- Wilt greens: Once the beans are soft, add the baby spinach or chopped Swiss chard leaves and stir until the greens wilt and are fully incorporated into the soup.
- Season and serve: Add sea salt and freshly ground black pepper to taste. Adjust seasoning if necessary. Serve the soup topped with optional sliced basil leaves or pesto and a sprinkle of grated Parmigiano-Reggiano or Pecorino-Romano cheese for extra flavor.
Notes
- Using a Parmesan rind while simmering enhances the soup with deep, savory umami notes but can be omitted if unavailable.
- Soaking cranberry beans overnight prior to cooking can reduce the cooking time for the beans.
- For a vegetarian version, use vegetable stock; for a richer flavor, chicken stock can be used.
- This soup tastes even better the next day after flavors have melded.
- Adjust salt carefully, especially if using salted stock.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
