Three Hungry Boys

  • Home
  • Recipes
    • Breakfast
    • Salad
    • Soups/Stews
    • Side dish
    • Snacks
    • Main dish
    • Drinks
    • Vegetarian
    • Desserts
  • About
  • Contact
  • Shop

Early Fall Minestrone with Cranberry Beans

October 3, 2016 By Liza Cannata Leave a Comment


IMG_4348

Every Sunday, I try to go to our neighborhood farmers market.  And, pretty much every Monday in the fall and winter months, there is a big pot of soup cooking on my stove made with all the seasonal produce I find there.  Warm, comforting and full of nutrients, soup is exactly what our bodies need as the weather changes and flu season approaches.  This cranberry minestrone is hearty and satisfying and makes the perfect lunch or light dinner.  Cranberry beans, also known as borlotti beans, are beautiful and delicious with a nutty flavor and creamy texture.  Since they are only available in late summer and early fall, right now is the perfect time to use them.  Enjoy!

IMG_4078FullSizeRenderIMG_4344

Late Summer Minestrone with Cranberry Beans
 
Save Print
Serves: 6-8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 carrots, peeled and chopped into ½ inch pieces
  • 3 stalks celery, chopped into ½ inch pieces
  • 1 cup green beans chopped into ½ inch pieces
  • 6-8 tomatoes, peeled, seeded and chopped or one 15-ounce can whole tomatoes (crushed with hands or spoon)
  • 4 cups chicken stock, preferably homemade
  • 1 parmesan rind
  • 1 cup shelled cranberry beans
  • 4 leaves curly kale, stem removed and roughly chopped
  • parmesan for serving
Instructions
  1. Heat olive oil in a large heavy soup pot over medium heat.
  2. Add the onion, garlic, carrots, celery and green beans and saute until soft, about 10 minutes.
  3. If using fresh tomatoes, blanch in boiling water to remove skin. Cut each tomato in half widthwise, gently squeeze out most of the seeds and roughly chop.
  4. Add tomatoes, chicken stock, parmesan rind, cranberry beans, salt, and pepper and bring to a boil. Reduce heat to a simmer and cook for 30-40 minutes until beans are tender.
  5. Add kale and cook 5 more minutes.
  6. Remove parmesan rind and ladle into big bowls and top with freshly grated parmesan and a drizzle of olive oil.
3.4.3177

 

Filed Under: All Recipes, gluten-free, Soups/Stews, Vegetarian Tagged With: cranberry beans, fall soup, minestrone, soup

« Gluten-Free Carrot Raisin Muffins
Slow Cooker Greek Chicken Rice »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Archives

Fresh from Instagram

Follow on Instagram

Recent Recipes

  • Chicken Tinga Tacos
  • Chicken under a Brick
  • Spicy Sesame Zoodles with Crispy Tofu
  • Detox Lentil and Spilt Pea Soup
  • Cauliflower Fried Rice

Newsletter Sign up

Love recipes? Get email updates when new recipes are posted!

Pinterest

  • Asian Chicken Noodle Soup
  • Grain-free Peanut Butter Banana Mini Muffins
  • Roasted Beet, Chèvre, Spinach Salad with Pistachios and Mint
  • Kale, Arugula and Radicchio Salad with Pomegranates, Parmesan, and Lemon Vinaigrette
  • Kale, Arugula and Radicchio Salad with Pomegranates, Parmesan, and Lemon Vinaigrette
  • Grain-free Peanut Butter Banana Mini Muffins
Follow Me on Pinterest
Follow me on FoodBlogs.com

Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

Read more

Copyright © 2023 Three Hungry Boys · All rights reserved · Website by Grateful Studio · Log in