Fresh cranberry beans (also known as shell beans or borlotti beans) are ivory and splotched with red dots, with a delicate, nutty taste. When they cook for an hour in the soup, they become delightfully soft and creamy. More Warming Soups

Eugenia Bone
December 2009

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Recipe Summary

active:
45 mins
total:
1 hr 45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the olive oil. Add the pancetta and cook over moderate heat until the fat has rendered, about 4 minutes. Add the garlic, celery, carrots and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the water, beans, tomatoes, bay leaf and cheese rind, cover and bring to a boil. Reduce the heat to low and simmer until the beans are tender, about 1 hour.

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  • Meanwhile, in a medium saucepan of boiling salted water, cook the pasta until it is al dente. Drain.

  • Discard the bay leaf and cheese rind from the soup. Season the soup with salt and pepper and stir in the parsley. Spoon the pasta into 6 bowls and ladle the soup on top. Serve with the grated cheese.

Make Ahead

The cranberry bean soup can be refrigerated for up to 3 days.