Amy Scattergood S Cranberry Bean Lacinato Kale And Pasta Soup Recipe

Ingredients for Amy Scattergood S Cranberry Bean Lacinato Kale And Pasta Soup

• 1/4 cup olive oil, plus 2 1/2 tablespoons
• 2 large leeks, thinly sliced
• 2 medium carrots, diced
• Onion
• Dried Cranberry Beans
• 1 tablespoon kosher salt, plus more to taste
• 1 bunch (about 1 pound) lacinato kale, stems removed and chopped
• Orecchiette
• Fresh Sage
• Fresh Parsley
• Smoked Paprika
• Hungarian Paprika
• Fresh Lemon Juice
• Parmesan Cheese

How to Make Amy Scattergood S Cranberry Bean Lacinato Kale And Pasta Soup

1. Heat 1/4 cup olive oil in a 4-quart soup pot or Dutch oven over medium-low heat.
2. Add the leeks, carrots, and onion and cook until softened, about 8-10 minutes, stirring occasionally.
3. Add the drained cranberry beans and 12 cups of water (or vegetable broth).
4. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
5. Add 1 tablespoon kosher salt.
6. Continue to simmer, covered, until beans are very tender, about 45-60 minutes more, stirring occasionally.
7. Remove 1 cup of cooked beans and 2 tablespoons of the bean cooking liquid using a slotted spoon; set aside.
8. Add the chopped kale to the soup, a few cups at a time, stirring until wilted.
9. Cover and cook for 8-10 minutes more, or until kale is tender.
10. Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
11. In a food processor, combine the reserved beans, bean liquid, sage, parsley, paprika, lemon juice, 2 1/2 tablespoons olive oil, and a pinch of salt.
12. Blend until smooth. Adjust seasoning as needed.
13. Stir the cooked pasta into the soup.
14. Ladle soup into bowls. Top each with about 2 tablespoons of the spiced bean puree.
15. Grate Parmesan cheese over each bowl (optional) and serve immediately.