Cranberry Bean and Pappardelle Soup

Pasta and beans are a classic combination for soups in Italy, and there are countless variations of what Italians call pasta e fagioli. Red-speckled cranberry beans (also called borlotti beans), an Italian favorite, are worth seeking out if you’ve never tried them, although other types of beans can be substituted here. This recipe uses chicken broth, but you can substitute vegetable stock if you’d prefer a vegetarian dish.

 

Cranberry Bean and Pappardelle Soup

 

1 1/2 oz, (45 g) dried porcini mushrooms, soaked in hot water to cover for 30 minutes

8 Tbs. (4 fl. oz./125 ml) olive oil

1 garlic clove, minced

Small handful of sage leaves, finely chopped, plus torn whole leaves for garnish

1 cup (8 fl. oz./250 ml) canned diced tomatoes, with juices

8 cups (64 fl. oz./2 l) chicken broth

1 cup (3 oz./90 g) coarsely broken pappardelle or tagliatelle

1 can (15 oz./470 g) cranberry (borlotti) beans, drained

Salt and freshly ground pepper, to taste

 

Drain the mushrooms, rinsing if they are gritty, then squeeze out the excess moisture. In a large, heavy pot, warm 3 Tbs. of the oil over medium heat. Add the garlic, chopped sage and mushrooms and sauté for 3 minutes. Add the tomato and cook, stirring occasionally, until the flavors are well blended, about 5 minutes.

 

Pour in the broth and bring to a boil. Add the pasta and cook, uncovered, for 5 minutes. Reduce the heat to medium. Stir in the beans. Season with salt and pepper and serve, garnished with the torn sage leaves and drizzled with the remaining 5 Tbs. oil. Serves 8.

 

 

Find more soup recipes for every season and occasion in our
cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.