This soup is best made at the end of August, when cranberry beans are in the farmer's markets:
- 2 lbs fresh cranberry beans, shelled (yielding 3 cups)
- 1/2 lb bacon, cut into 1 inch pieces
- 2 cups onion, diced
- 2 cups celery, diced
- 2 small (14oz) cans chicken stock
- 1 small can diced tomato, drained
- 1 cup Orecchiette (or other pasta)
- In a stockpot over medium heat, carefully render out all the fat from the bacon. Remove the browned bacon bits and set aside.
- Add onion, celery and sweat until translucent.
- Add the beans, cooked bacon, 8 cups of water and chicken stock. Once a boil is reached, lower heat to maintain a simmer for roughly 75 to 90 minutes or until the beans are tender.
- Add tomato and orecchiette and cook until tender, stirring occasionally so the pasta doesn't stick to the bottom and burn. This may require additional water as the soup thickens.
- Salt and pepper to taste at the end.
