Ok here’s the deal – I got home about 30 minutes ago, freezing and very hungry! Upon opening the pantry, all I saw was beans. Beans beans beans. What’s a girl to do with beans?
That’s when I remembered my time in Florence when I ate for the first time chickpea soup – I know, I know, it doesn’t sound like anything special, but it’s amazing. Really. Like dinner-party-worthy amazing.
I love sweet and savory things so I decided to add a twist – dried cranberries. I don’t want to toot my own horn, but it turned out pretty darn good.
So, here we go. This is literally what I just ate 5 minutes ago. And just incase you were wondering, it is both gluten free and vegetarian!
Tuscan Bean Soup with Dried Cranberries
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
2 cloves of garlic, minced
1 large carrot, peeled and diced
1 15 oz can of chickpeas, rinsed
1 15 oz can of cannellini beans, rinsed
3 sprigs of rosemary (or dried)
1 teaspoon dried thyme
1 teaspoon dried sage
2 1/2 cups of vegetable broth
1/2 tablespoon of concentrated tomato paste
1/4 cup dried cranberries (for garnish)
In a large pot, heat olive oil over medium-low heat and add chopped onions and garlic. Cook on low heat until soft and transluscent, about 5 minutes. Add diced carrot and cook for an additional 5 minutes, until soft.
Set aside about 1/3 cup of chickpeas. Add the rest of the chickpeas, cannellini beans, rosemary, thyme, sage, broth, and tomato paste to the pot. Stir well and allow to simmer for about 15-20 minutes.
Remove from heat and using an immersion blender, blend all ingredients well until the soup becomes quite thick.
Garnish with remaining chickpeas, dried cranberries and and a sprig of rosemary.