Cranberry Beans and Greens Soup

Cranberry beans are hearty, creamy beans worthy of a predominant soup. They shine when paired with Swiss chard, tomatoes, and garlic. Reggiano Parmigiano grated cheese, and if you are lucky to have a rind to infuse into the chicken broth, enhance these flavors. Kombu is a sea vegetable that I use to cook all my dry beans as it adds an umami flavor and nutrition and helps to make them more digestible.

6 servings

INGREDIENTS:

8 ounces dry cranberry beans

Filtered water

1 kombu leaf (optional)

½ teaspoon kosher salt

4 large Roma tomatoes, peeled (see note) (about 12 ounces)

2 tablespoons extra virgin olive oil

1 medium red onion, small diced

1 tablespoon garlic, minced

1 teaspoon dried basil

1 to 2 Reggiano Parmigiano rinds (optional but highly recommended)

1 quart chicken broth

½ teaspoon kosher salt

1 bunch Swiss chard, stems removed, cut into 1-inch strips

Ground black pepper

2 tablespoons red wine vinegar

Extra virgin olive oil to taste

1 tablespoon fresh basil or parsley, chopped

¼ cup Reggiano Parmigiano cheese, finely grated

DIRECTIONS:

Soak the beans overnight in filtered water. Drain and cover the beans with fresh filtered water, kombu (if using), and one-fourth teaspoon salt. Bring to a boil and reduce heat to a simmer. Simmer uncovered until tender but a bit crunchy, about thirty minutes. (Cooking time varies depending on the age and dryness of the beans.) Drain and reserve warm.

Meanwhile, to peel tomatoes, cut an X on the bottom of each tomato. Drop into boiling water. (You can dip this into the simmering bean water while the beans cook). When the skin splits (approximately one to two minutes), remove it from the water and cool it in an ice water bath. Peel the tomatoes, cut them in half globally, squeeze, and discard the seeds—large dice the tomato pulp.

Heat the oil in a large saucepot or Dutch oven until it shimmers. Add the onions and saute until soft, about five minutes. Add the garlic and cook for thirty seconds. Add the cooked beans, dried basil, Reggiano Parmigiano rind, tomato pulp, one-half teaspoon salt, and chicken broth. Simmer until reduced by half, about eighteen minutes. Add the Swiss chard and cook until they wilt about two to three minutes. Add the vinegar. Taste, Think, Transform with salt and/or fresh ground pepper.

Serve hot topped with a drizzle of extra virgin olive oil, chopped basil, or parsley and cheese.

Cranberry Beans and Greens Soup

Cranberry Beans and Greens Soup
Yield: 6 servings
Author:
Prep time: 15 MinCook time: 55 MinInactive time: 8 HourTotal time: 9 H & 10 M
Cranberry beans are hearty, creamy beans worthy of a predominant soup. They shine when paired with Swiss chard, tomatoes, and garlic. Reggiano Parmigiano grated cheese, and if you are lucky to have a rind to infuse into the chicken broth, enhance these flavors. Kombu is a sea vegetable that I use to cook all my dry beans as it adds an umami flavor and nutrition and helps to make them more digestible.

Ingredients

  • 8 ounces dry cranberry beans
  • Filtered water
  • 1 kombu leaf (optional)
  • ½ teaspoon kosher salt
  • 4 large Roma tomatoes, peeled (see note) (about 12 ounces)
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, small diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried basil
  • 1 to 2 Reggiano Parmigiano rinds (optional but highly recommended)
  • 1 quart chicken broth
  • ½ teaspoon kosher salt
  • 1 bunch Swiss chard, stems removed, cut into 1-inch strips
  • Ground black pepper
  • 2 tablespoons red wine vinegar
  • Extra virgin olive oil to taste
  • 1 tablespoon fresh basil or parsley, chopped
  • ¼ cup Reggiano Parmigiano cheese, finely grated

Instructions

  1. Soak the beans overnight in filtered water. Drain and cover the beans with fresh filtered water, kombu (if using), and one-fourth teaspoon salt. Bring to a boil and reduce heat to a simmer. Simmer uncovered until tender but a bit crunchy, about thirty minutes. (Cooking time varies depending on the age and dryness of the beans.) Drain and reserve warm.
  2. Meanwhile, to peel tomatoes, cut an X on the bottom of each tomato. Drop into boiling water. (You can dip this into the simmering bean water while the beans cook). When the skin splits (approximately one to two minutes), remove it from the water and cool it in an ice water bath. Peel the tomatoes, cut them in half globally, squeeze, and discard the seeds—large dice the tomato pulp.
  3. Heat the oil in a large saucepot or Dutch oven until it shimmers. Add the onions and saute until soft, about five minutes. Add the garlic and cook for thirty seconds. Add the cooked beans, dried basil, Reggiano Parmigiano rind, tomato pulp, one-half teaspoon salt, and chicken broth. Simmer until reduced by half, about eighteen minutes. Add the Swiss chard and cook until they wilt about two to three minutes. Add the vinegar. Taste, Think, Transform with salt and/or fresh ground pepper.
  4. Serve hot topped with a drizzle of extra virgin olive oil, chopped basil, or parsley and cheese.

Nutrition Facts

Calories

168

Fat (grams)

9 g

Sat. Fat (grams)

2 g

Carbs (grams)

16 g

Fiber (grams)

5 g

Net carbs

10 g

Sugar (grams)

3 g

Protein (grams)

8 g

Sodium (milligrams)

963 mg

Cholesterol (grams)

6 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

soup, cranberry beans
soup
American
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Linda HierholzerSOUPSComment