Nothing is more comforting in the cooler months that a nice big pot of yummy, warm soup. Full of nutrients, this soup is exactly what your body needs to stay healthy during flu season. The beans make it a little more hearty and satisfying. I usually make a double batch of soup on sunday or monday to eat throughout the week. This soup in particular is really better the next day as the flavors set. Cranberry beans are delicious right now, but you could easily substitute any white beans. It’s even better topped with freshly grated parmesan and a drizzle of olive oil.
Shell the cranberries beans and put aside.
Prepare your veggies:
Warm olive oil in a large soup pot over medium heat. Add the onion and cook until softened, about 10 minutes. Add garlic and cook for another minute. Add carrots and celery and cook for another 10 minutes until vegetable are softened, but not browned. Add beans.
Add chicken stock and tomatoes and simmer for 40 minutes. Serve with freshly grated parmesan cheese.
- 1 pound fresh cranberry beans
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped into ½ inch dice
- 2 celery ribs chopped into ½ inch dice
- 1-15 ounce can whole tomatoes
- 1 bunch lacinato kale
- 4 cups chicken stock (preferably home made)
- ¼ cup olive oil
- 1 tsp salt
- fresh ground pepper
- Shell the cranberries beans and put aside.
- Warm olive oil in a large soup pot over medium heat. Add the onion and cook until softened, about 10 minutes. Add garlic and cook for another minute. Add carrots and celery and cook for another 10 minutes until vegetable are softened, but not browned.
- Add tomatoes and juice, breaking apart tomatoes with your hands.
- Add chicken stock and beans and bring to boil.
- Turn the heat to low and let simmer for about 40 minutes, until beans are tender.
- De-stem kale and roughly chop leaves. Add to the soup and cook another 15-20 minutes.
- Add salt and pepper and serve with freshly grated parmesan.
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