Description
A cozy, nourishing one-pot soup made with creamy cranberry beans, tender vegetables, herbs, and a parmesan-infused broth, finished with pasta for a hearty yet brothy comfort meal.
Ingredients
1 lb dried cranberry beans
2 tablespoons olive oil
4 oz finely minced beef fat or beef trimmings
1 yellow onion, diced
1 large carrot, peeled and diced
1 fennel bulb, cored and diced
2 ribs celery, diced
3 garlic cloves, minced
10 cups chicken stock
1 Parmesan rind
1 sprig fresh rosemary
4 sprigs fresh thyme
2 fresh bay leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon sherry vinegar
1 teaspoon lemon zest
½ teaspoon Aleppo pepper
16 oz dried short pasta
Freshly grated Parmesan cheese, for serving
Instructions
- Soak the beans in salted water for 8–12 hours, then drain and rinse.
- Heat olive oil in a large Dutch oven over medium-low heat and render the beef fat until golden and crisp. Remove and reserve the crispy bits.
- Increase heat to medium and add onion, carrot, fennel, and celery. Cook until softened and lightly browned.
- Add garlic and cook for 1 minute until fragrant.
- Add chicken stock, soaked beans, and reserved beef bits. Season lightly with salt and pepper.
- Add rosemary, thyme, bay leaves, and Parmesan rind. Bring to a gentle simmer, cover, and cook for about 1 hour until beans are tender and creamy.
- Remove and discard herbs, bay leaves, and Parmesan rind.
- Stir in sherry vinegar, lemon zest, and Aleppo pepper. Adjust seasoning.
- Cook pasta separately in salted water until al dente. Drain and toss lightly with olive oil.
- To serve, place pasta in bowls and ladle hot bean soup over the top.
- Finish with olive oil and freshly grated Parmesan.
Notes
Store pasta separately to prevent it from soaking up too much broth.
Soup flavor improves the next day.
Vegetable stock can be used in place of chicken stock.
Kale or Swiss chard can be added near the end for extra greens.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 35mg
