Recipe - Cranberry Bean Soup

4 tablespoon ExtraVirgin Olive Oil
2 small Yellow Onion; Peeled And
Chopped
2 small Carrots; Peeled And Chopped
2 Stalks Celery; Chopped
5 Cloves Garlic; Peeled And
Minced
3 tablespoon Fresh Parsley; Finely
Chopped
3 tablespoon Fresh Basil; Finely Chopped
1 One half pound Plum Tomatoes; Peeled And
Seeded
2 cup 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 mediumlow
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 One half 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 MCRecipe Digest V1 #988 by Suzy Wert SuzyWert@aol.com on Jan
6, 1998