Cranberry Bean Soup

Wow, this was such a hearty soup. Once we blended the beans & vegetables it was more like a stew with pasta in it. I actually think maybe it was too thick.

Next time we'll skip the whole blending step all together & then I think it'll be a great soup.

Cranberry Bean Soup
(Adapted from Soup's On!)

1 1/2 T olive oil
2 slices bacon, chopped
1 chorizo link, diced
1 small onion, diced
1 garlic clove, minced
3/4 T rosemary, chopped
1 T sage, chopped
1 qt cold water
1 small russet potato, peeled & cut into 1/2-inch dice
1 carrot, sliced
2 stalked celery, sliced
3/4 c cranberry beans, canned or dried soaked overnight
4 oz small pasta
salt & pepper

In a soup pot heat the olive oil, bacon & chorizo over medium-low heat until the bacon begins to get crispy. Add the onion, garlic, rosemary & sage. Cook until the onion is translucent, about 6 minutes. Add the water, potato, carrots, celery & beans. Bring to a simmer & cook for 20 minutes is using canned beans or 1 hour is using dried. Beans & potato should be tender. Use a immersion blender or regular blender to process about 2 cups of the soup. Add the pasta & simmer until cooked, about 10 minutes. Test for seasoning & add salt & pepper.

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