Cranberry Bean, Sage and Orzo Soup
Cozy Up with Rustic Cranberry Bean Soup: A Mediterranean Delight
As the evenings grow cooler, there’s nothing quite like a hearty, flavorful soup to warm you from the inside out. Today, we’re sharing a recipe for Rustic Cranberry Bean Soup, a delightful blend of Mediterranean flavors that’s both comforting and surprisingly easy to make. This isn’t your average bean soup; the addition of pancetta, bright cranberry beans, and a touch of spice elevates it to something truly special.
This soup is inspired by the rustic cooking traditions of the Mediterranean, where fresh, simple ingredients are celebrated. The cranberry (borlotti) beans provide a creamy texture and subtle sweetness, while the pancetta adds a savory depth. A splash of dry white wine and aromatic herbs tie everything together, creating a symphony of flavors in every spoonful.
What makes this soup so special?
- Flavorful Base: The combination of pancetta, onion, carrots, and celery creates a rich and savory foundation.
- Unique Beans: Cranberry (borlotti) beans offer a beautiful color and a slightly sweet, nutty flavor.
- Mediterranean Inspiration: The use of white wine and herbs evokes the sunny flavors of the Mediterranean.
- Easy to Make: This soup comes together in about 70 minutes, making it perfect for a weeknight meal or a cozy weekend gathering.
Serving Suggestions:
- Serve with crusty bread for dipping.
- Garnish with a drizzle of olive oil and a sprinkle of fresh parsley.
- Pair with a crisp white wine.
Frequently Asked Questions:
Q: Can I substitute the pancetta?
A: Yes, you can use bacon or prosciutto as a substitute for pancetta. Just be sure to adjust the amount of salt accordingly.
Q: What if I can’t find cranberry beans?
A: Cannellini beans or other white beans can be used as a substitute, but the flavor and color will be slightly different.
Q: Can I make this soup ahead of time?
A: Yes, this soup actually tastes better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian/vegan?
A: This recipe, as written, is not vegetarian or vegan due to the pancetta. You can omit the pancetta for a vegetarian version, or substitute it with smoked tofu or mushrooms for a vegan option.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.
We hope you enjoy this Rustic Cranberry Bean Soup as much as we do! It’s a perfect way to bring a little warmth and flavor to your table.
Rustic Cranberry Bean Soup
Ingredients
- 1 cup Pancetta, coarsely chopped
- 1 cup Onion, chopped
- 1 cup Carrots, chopped
- ½ cup Celery, chopped
- 1 tsp Garlic Powder
- 1 cup Albarino wine or other dry white wine
- 1 pkg Kitchen Basics Original Chicken Cooking Stock (946 mL)
- 1 can Cranberry (Borlotti) beans, drained (540 mL)
- ⅓ cup Orzo pasta, uncooked
- 2 thick strips Lemon peel
- 2 tsp Paprika
- 1 tsp Sage Leaves
- ½ tsp Coarse Grind Black Pepper
- ¼ tsp Crushed Red Pepper
- ¼ tsp Sea Salt
- 2 cups Kale, chopped
Instructions
- Sauté pancetta in 5-qt (5 L) saucepot or Dutch oven on medium heat 4 minutes or until browned. Add onion, carrots, celery and garlic; sauté 6 to 8 minutes or until vegetables soften.
- Stir in remaining ingredients, except the kale. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.
- Remove lemon peel; discard. Transfer 1 cup (250 mL) soup to blender. Blend until smooth and return to pot.
- Add kale and simmer for 5 minutes, or until kale is tender.
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