by lastnightsdinner
View
my 52 recipes »
Photo by lastnightsdinner
lastnightsdinner's Notes:
Expand2 garlic cloves, peeled and smashed Ask a question about this ingredient
1/4 teaspoon Kosher salt Ask a question about this ingredient
1/4 cup shelled walnut halves Ask a question about this ingredient
1 cup fresh basil leaves Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 cup diced onion Ask a question about this ingredient
1 cup diced carrot Ask a question about this ingredient
1/2 cup diced celery Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
1-2 garlic cloves, peeled and smashed Ask a question about this ingredient
1 pound fresh cranberry beans, shelled (about 2 cups) Ask a question about this ingredient
3 cups chicken or vegetable stock, preferably homemade Ask a question about this ingredient
Several sprigs fresh thyme Ask a question about this ingredient
One parmesan rind Ask a question about this ingredient
Optional: 1/4 cup crème fraiche or heavy cream Ask a question about this ingredient
Basil-Walnut Pesto, for serving Ask a question about this ingredient
Place garlic, salt and walnuts into a food processor or mini chopper and pulse. Add the basil and pulse again until you have a coarse, chunky mixture. With the blade moving, slowly add olive oil until the pesto is at the consistency you want (some people like a looser, more fluid pesto; I like mine a little tighter).
Ask a question about this stepHeat the oil in a large, heavy bottomed pot, and add the onion, carrot, celery and salt. Allow the vegetables to cook for a few minutes until they begin to soften, and then add the garlic and stir. Cook for an additional minute or two until the garlic is fragrant, and then add the cranberry beans, stock, thyme and parmesan rind. Cover and bring to a boil, then reduce the heat and cook 30 minutes, until the beans are tender.
Ask a question about this stepTurn off the heat, remove the parmesan rind and thyme sprigs, taste and add more salt if needed. Using an immersion blender, puree the soup until smooth. Whisk in the crème fraiche or heavy cream if using. Ladle soup into bowls and garnish with a spoonful of the pesto.
Ask a question about this stepMade this today because there were fresh cranberry beans at the Farmer's Market. Really delightful! The walnut pesto was perfect. I used dried thyme and we chose whole beans soup rather than the puree. Thank you for sharing this!
beautiful!
Thank you!
Merrill is a co-founder of food52.
I just bought dried cranberry beans yesterday, and am thinking... do they need soaking overnight, and could I make this soup with them? No doubt the soup would be starchier... but hopefully would still work?