Cranberry Bean and Broccoli Soup

Cranberry Bean and Broccoli Soup
 
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This recipe was uploaded
by SonomaEddie

 
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Ingredients

Ingredients
Method
 
  • 1 cup dried cranberries
  • 1 medium onion
  • 2 cloves galic
  • 2 tablespoons extra virgin olive oil
  • 1 bunch broccoli
  • garnish:
  • grated pecorino cheese
  • extra virgin olive oil
Soak beans overnight, change water and bring to a boil. Reduce heat and simmer until tender adding salt to taste when they are nearly done.
Clean broccoli and divde into florets. Peel tough outter skin from stems and cut into rounds no more then 2 inches.
Bring medium pot of water to boil, add salt and broccoli stem and when they are just getting tender add florets an cook until done.
Remove the broccoli from water and set aside saving about a cup of the water in which they were boiled.
In a medium pot, sautee onion and garlic until tender. Add beans and their liquid and the boccoli and heat through stirring everything together. Season to taste with salt and pepper.
Purree contents in a blender or food proccesor. Return to pot and heat through.
Serve with grated pecorino cheese and a drizzling of raw olive oil in each bowl.

Cranberry Bean and Broccoli Soup

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This recipe was uploaded by SonomaEddie

 
 
Got this recipe from a site on Italian food and culture, Scordo.com
I must admit the quantities and directions were not very precise so I had to play around with it some.
If you have any good raw olive oil that you don't like to cook with, this is an excellent way to use it for the garnish.

Method


Soak beans overnight, change water and bring to a boil. Reduce heat and simmer until tender adding salt to taste when they are nearly done.
Clean broccoli and divde into florets. Peel tough outter skin from stems and cut into rounds no more then 2 inches.
Bring medium pot of water to boil, add salt and broccoli stem and when they are just getting tender add florets an cook until done.
Remove the broccoli from water and set aside saving about a cup of the water in which they were boiled.
In a medium pot, sautee onion and garlic until tender. Add beans and their liquid and the boccoli and heat through stirring everything together. Season to taste with salt and pepper.
Purree contents in a blender or food proccesor. Return to pot and heat through.
Serve with grated pecorino cheese and a drizzling of raw olive oil in each bowl.
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