Cranberry Beans, fresh from the Berkeley Farmers’ Market. These beans are traditionally used to make Minestrone Soup.
1 cup dried (or fresh) cranberry beans, soaked and cooked until soft, about 1 hour)
1 cup water
1 carrot, diced
1 rib celery, diced
1/2 cup string beans, cut small
1/2 onion, diced
1 clove garlic
1 tsp Italian seasoning
few sprigs parsley, chopped (as a topping)
sea salt to taste*
Place beans and water in soup pot and heat on medium flame. Add carrots, celery, onion and green beans along with salt and seasoning. Cover and simmer for 20 minutes on a low flame. taste and add more salt, if needed. Soup should be tasty, but not too salty. Add parsley and enjoy!