Fresh Cranberry Bean Soup with Tomato

Preparation info
  • Makes 6 cups 1.5 l ) ;


    generous first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Fresh shelling beans in the pod and the last of the tomatoes usually are plentiful at the same time. If the beans are available and good tomatoes not, use the tomato base. When done, the cranberry beans or other fresh beans are creamy without being floury. Top with a drizzle of very good olive oil.


  • 3 tablespoons olive oil
  • 1 medium onion, cut into ½-inch (1-cm) dice
  • 5 cups (<


In a medium saucepan, warm the olive oil over low heat. Stir in the onion. Cook, stirring occasionally, for about 12 minutes or until translucent.

Raise the heat and stir in the fresh tomatoes. Bring to a boil. Lower the heat and simmer, stirring occasionally, for 20 minutes, or until the tomatoes are soft and liquid. Or stir base or sterile-pack tomatoes into the cooked onions and brin