Fresh Cranberry Bean Soup with Tomato

Name: Fresh Cranberry Bean Soup with Tomato
Yield: Makes 6 cups (1.5 l); 4 generous first-course servings
Ingredients: 1 teaspoon minced fresh oregano or ¼ teaspoon dried; 1½ teaspoons kosher salt; 1 teaspoon minced lemon thyme; 5 cups (1.25 l) Chunky Tomato Base or sterile-pack chopped tomatoes; or 2½ pounds (1.1 kg) ripe tomatoes, cored and cut into 1-inch (2.5-cm) cubes; 1 pound (450 g) fresh cranberry beans, shelled; 3 tablespoons olive oil; 2 leaves fresh sage, minced, or a pinch of dried; 4 leaves holy basil or Italian basil, minced; Very good olive oil, for serving; Freshly ground black pepper, to taste, for serving; 1 medium onion, cut into ½-inch (1-cm) dice

Preparation info

Makes 6 cups 1.5 l ) ;
4
generous first-course servings

Difficulty
Easy

Appears in

Soup

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.

Ingredients

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

Starter
Gluten-free
Soup
Vegan

Method

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