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Ingredients
4 Tablespoons extra-virgin olive oil
2 Small yellow onions, peeled and chopped
2 Small carrots, peeled and chopped
2 Stalks celery, chopped
5 Cloves garlic, peeled and minced
3 Tablespoons finely chopped fresh parsley
3 Tablespoons finely chopped fresh basil
1 1/2 Pounds plum tomatoes, peeled, seeded & chopped
2 Cups dried cranberry beans
1 Bay leaf
1 Tablespoons chopped fresh sage leaves
Salt
Freshly ground black pepper
Instructions
Heat oil in a large pot over medium-low heat. Add onions, carrots, and celery and cook until soft, about 15 minutes. Add garlic and 1 tablespoon each of parsley and basil. Cook for another 10 minutes.
Add tomatoes and cook 10 minutes more, then add beans, 4 cups water, bay leaf, and sage. Simmer soup over medium heat (adding more water if necessary) until beans are very tender, about 1 1/2 hours. Add remaining parsley and basil and season to taste with salt and pepper.
Preparing Tomatoes
To peel, seed, and chop tomatoes: Blanch tomatoes in a large pot of boiling water for 30 seconds. Slip off skins and cut off the top quarter of each tomato on the stem end, reserving tops. Carefully scoop out and reserve seeds and flesh. Lightly salt tomatoes inside and out; turn upside down and allow to drain.