INSTANT POT® CRANBERRY BEAN SOUP
Cranberry beans provide a rich and creamy broth in this hearty soup with pancetta and pasta. Garnish with fresh parsley and/or Pecorino Romano cheese if desired.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
- Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
- Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
- Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
- Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 60.3 g, Cholesterol 11.4 mg, Fat 3.2 g, Fiber 18.2 g, Protein 20.9 g, SaturatedFat 0.7 g, Sodium 2100.7 mg, Sugar 5.4 g
CRANBERRY BEAN SOUP
Entered for safe-keeping, by Anna Tasca Lanza, "The Heart of Sicily: Recipes and Reminiscences of Regaleali, a Country Estate". Preparation time includes 8 hours of soaking of the dried cranberry beans.
Provided by KateL
Categories Beans
Time 9h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the beans in cold water to cover overnight.
- Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour.
- Meanwhile, saute the pancetta until it renders its fat.
- Add the garlic cloves and saute.
- Add the tomatoes and parsley and cook for 15 minutes.
- Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup.
- Add the tomato mixture and the spaghetti to the soup.
- Taste and season with salt and pepper.
- Cook the soup to warm it through.
- Garnish with minced garlic and a stream of olive oil.
Nutrition Facts : Calories 268.9, Fat 1.1, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 50.6, Fiber 15.9, Sugar 3.1, Protein 15.9
CRANBERRY BEAN AND KALE SOUP
Provided by Elaine Louie
Categories dinner, weekday, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the beans: Rinse beans under cold water. Place in a stockpot and cover with 2 1/2 quarts cold water. On a large piece of cheesecloth, place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic and tie together to loosely contain contents. Add to pot and press to submerge. Bring to a boil, then simmer until beans are tender, about 45 minutes.
- For the soup: While beans cook, fill another large pot with 4 quarts water, add 1 tablespoon salt and bring to a boil. Set aside a bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then use tongs or a slotted spoon to transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well, squeezing out excess water. Chop finely into slender strips and set aside.
- Return kale cooking water to a boil. Set aside a bowl of ice water. Prick each cherry tomato with a fork, blanch in boiling water for 5 seconds, then drain and place in ice water until chilled. Peel tomatoes and set aside. Reserve cooking liquid.
- In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Sauté until onions are tender, about 5 minutes. Add cherry tomatoes and sauté until tomatoes soften and begin to break up, about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape.
- Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half the beans to pot, and mash with a potato masher until they are fairly smooth. Add remaining beans, contents of skillet, 1 quart cooking liquid from beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce heat and simmer for 10 minutes. Skim surface, discarding froth. Season to taste with salt and pepper, and add more cooking liquids, up to 1 quart, as desired; broth should remain thin.
- To serve, add chopped kale and cook only until heated through, 30 to 60 seconds. Place in heated soup bowls, and garnish each bowl with a drizzle of olive oil and a sprinkling of marjoram and parsley.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 620 milligrams, Sugar 6 grams
POT-LIKKER AND CRANBERRY BEAN SOUP
I got this from a great vegetarian cookbook, Cookin' Southern Vegetarian Style by Ann Jackson. For those of you who don't know, pot-likker is the leftover water after greens have been cooked, it is delicious and nutritious and a true southern treat.
Provided by VegBear
Categories Collard Greens
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put the beans and one of the onions in a soup pot and cover with vegetable stock. Simmer for 2 hours.
- In a separate pot heat the oil, then add the other onion and the potato. Cook for 5-10 minutes or until potatoes are about half-way cooked, then salt generously.
- Top the potatoes with the kale or collard greens, turn down the heat and cook covered for about 15 minutes.
- Carefully add this to the beans and simmer until the potatoes are fully cooked, about 15 more minutes. Stir in the margarine and serve.
Nutrition Facts : Calories 342.3, Fat 9.2, SaturatedFat 1.4, Sodium 78.9, Carbohydrate 54.8, Fiber 12.2, Sugar 3.3, Protein 12.3
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