Amy Scattergood's Cranberry Bean, Lacinato Kale and

Name: Amy Scattergood's Cranberry Bean, Lacinato Kale and Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil, plus; 2 ½ tablespoons olive oil, divided; 2 leeks, white part only, cleaned and sliced, about 2 cups; 2 medium carrots, finely chopped, about 1 cup; 1 onion, finely chopped, about 1 cup; 3 cups dried cranberry beans; kosher salt; 2 bunches lacinato kale, cleaned, stemmed and coarsely chopped, about 10 cups; 3 cups dried orecchiette (about 9 ounces); 1 tablespoon fresh sage, minced; ½ cup fresh parsley, chopped; 1 ½ tablespoons smoked paprika; 1 ½ teaspoons Hungarian paprika; ⅛ teaspoon fresh lemon juice; parmesan cheese, grated, for garnish

Servings: persons

¼ cup olive oil, plus
2 ½ tablespoons olive oil, divided
2 leeks, white part only, cleaned and sliced, about 2 cups
2 medium carrots, finely chopped, about 1 cup
1 onion, finely chopped, about 1 cup
3 cups dried cranberry beans
kosher salt
2 bunches lacinato kale, cleaned, stemmed and coarsely chopped, about 10 cups
3 cups dried orecchiette (about 9 ounces)
1 tablespoon fresh sage, minced
½ cup fresh parsley, chopped
1 ½ tablespoons smoked paprika
1 ½ teaspoons Hungarian paprika
⅛ teaspoon fresh lemon juice
parmesan cheese, grated, for garnish

1
1.
2
In a 4-quart soup pot or cast iron casserole (with a lid that fits), heat 1/4 cup of olive oil and cook the leeks, carrots and onions over medium-low heat until just softened, 8 to 10 minutes.
3
2.
4
Add the dried beans and 12 cups of water.
5
Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid, stirring occasionally.
6
After about 45 minutes, add 1 tablespoon of kosher salt.
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Continue to cook, covered, and again stirring occasionally, just until the beans are soft, 45 minutes to 1 hour or more (this may vary according to the beans you use).
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3.
9
With a slotted spoon, remove 1 cup of the beans and, separately, 2 tablespoons of bean liquor and set both aside.
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Add the kale to the soup, stirring in a few cups at a time as the greens wilt.
11
Cover, and continue to cook for 8 to 10 minutes more until the greens are tender, then remove from the heat.
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4.
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Meanwhile, bring a pot of salted water to a rolling boil and cook the pasta until al dente.
14
Drain and reserve.
15
5.
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In a food processor, combine the reserved beans and bean liquor, sage, parsley, paprikas and lemon juice, the remaining 2 1/2 tablespoons olive oil and a pinch of salt.
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Blend until smooth, then check for seasoning, adding more salt if desired, or bean liquor to aid in blending.
18
6.
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Just before serving, stir the cooked pasta into the soup.
20
Ladle the soup into bowls and top each with about 2 tablespoons of spiced bean puree.
21
Grate Parmesan over the top of each bowl to taste and serve immediately.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ cup olive oil, plus, 2 ½ tablespoons olive oil, divided, 2 leeks, white part only, cleaned and sliced, about 2 cups, 2 medium carrots, finely chopped, about 1 cup, and more.

Yes, Amy Scattergood's Cranberry Bean, Lacinato Kale and Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amy Scattergood's Cranberry Bean, Lacinato Kale and Pasta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions