1 tablespoon extra virgin olive oil
1 cup chopped onion
1 cup chopped leek (white part only)
1 tablespoon minced garlic
7 cups fat free chicken broth
1 cup cooked cranberry beans
1 bay leaf
1 sprig Italian parsley
1 sprig fresh thyme
1 Parmesan cheese rind (optional)
1 head escarole (about 1 pound), washed, drained, sliced crosswise into 1/2 inch strips
2 to 3 teaspoons salt or to taste
fresh black pepper to taste
grated fresh Parmesan cheese (optional)
Hearty Italian soups often include cranberry beans (also known as Romano or borlotti). They contribute heft and act as a thickening alternative to flour, rice, and potatoes. Recognizable by their pink-brown speckles, they can be found in health food stores and Italian markets. If you cannot find them, substitute cannellini beans. But, whatever you do, do not use canned ones!
To cook cranberry beans:
Soak 1/2 cup beans overnight in 2 cups water. Drain and combine in a saucepan with 2 cups water, 1/4 peeled onion, 1 small garlic clove (peeled), and 1/2 bay leaf. Simmer 1-1/2 to 2 hours until tender, but not falling apart. Remove the garlic, onion and bay leaf. Drain and use in the recipe. If you have room in your freezer, you can multiply the quantities and freeze some (covered by cooking liquid) for future use. I make about 2 cups (dry) at a time which yields 4 cups cooked.
Heat the oil in a Dutch oven or soup pot over medium heat. Add the onion, leek, and garlic. Sauté for about 3 minutes, until soft. Add the broth, beans, herbs, and Parmesan rind, if using. Bring to a boil, reduce heat, and simmer for 10 minutes
Add the escarole and simmer for about 5 minutes until it is tender. Remove herbs and cheese rind. Add the salt and pepper to taste. Serve immediately, grated with Parmesan cheese, if desired.
Makes about 10 cups.