Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Borlotti beans—the Italian variety of cranberry beans—can be ordered from www.ranchogordo.com, among other online retailers.

David Bonom
Recipe by Cooking Light March 2009

Gallery

Credit: Randy Mayor; Styling: Rose Nguyen

Recipe Summary test

Yield:
8 servings (serving size: 1 1/4 cups soup and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.

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  • Place beans in a large saucepan, and cover with water to 3 inches above beans; bring to a boil. Reduce heat; simmer 1 1/2 hours or until tender. Drain.

  • Heat a large Dutch oven over medium-high heat. Add bacon to pan; cook 6 minutes or until crisp, stirring frequently. Add onion and next 5 ingredients (through garlic); sauté 4 minutes. Add zucchini; sauté 3 minutes. Add kale; sauté 2 minutes or until kale wilts. Add 3 cups water, tomato paste, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add beans; simmer, uncovered, 30 minutes. Stir in salt and pepper; sprinkle with cheese.

Nutrition Facts

224 calories; fat 5.7g; saturated fat 2.4g; mono fat 2.1g; poly fat 0.9g; protein 14.9g; carbohydrates 31.6g; fiber 10.7g; cholesterol 12mg; iron 3mg; sodium 662mg; calcium 199mg.
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