Cranberry Bean Soup Recipe

Farro and Cranberry Bean Soup Skinny Ms.

WEBApr 30, 2015 · Transfer half of the beans to a blender then blend until creamy. Set aside. In a third saucepan (large) with 1 tablespoon extra …

1. Boil the farro in salted water for 30 minutes then drain, discard the water and set the farro aside.
2. In another saucepan, over medium heat, boil the beans with abundant water,1 twig of rosemary, 1 clove garlic, 1 tablespoon extra virgin olive oil, salt and pepper. Cook until the beans are tender, about 1 hour. Set aside. Discard the rosemary and garlic.
3. Transfer half of the beans to a blender then blend until creamy. Set aside.
4. In a third saucepan (large) with 1 tablespoon extra virgin olive oil, over medium heat, sautè the remaining garlic, celery, carrots and onions. After about 10 minutes, add the tomato puree then put down the flame. Add the remaining rosemary.

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Cranberry Bean Soup Nourished Kitchen

WEBJan 25, 2019 · Add the onions, carrots, celery, and garlic to the hot fat, stirring them occasionally until the vegetables release their fragrance …

Rating: 5/5(3)
1. The night before you plan to cook the soup, pour the beans into a medium mixing bowl and cover them with hot water by two inches. Stir in the baking soda and sea salt, and allow the beans to soak overnight, at least 8 and up to 12 hours. The next day, drain and rinse the beans well.
2. Pour the beans into a medium sauce pan, and cover them with 1 quart water, and bring them to a boil over high heat. Turn down the heat to medium low and simmer them until tender, about 45 minutes. Drain the beans and set them aside.
3. Take an 8-inch length of cooking twine and tie the thyme, sage and bay together. Set the bundle of herbs on the counter while you prepare the soup.
4. Warm the olive oil in a Dutch oven over medium heat. Stir in the bacon and allow it to cook in the hot oil until it renders its fat and becomes crispy, about 5 minutes.

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