Red-Bean Soup With Gremolata Recipe

Name: Red-Bean Soup With Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) bag dried red kidney beans, picked over and rinsed; 1 large onion, chopped; 4 large garlic cloves, chopped; 4 fresh; dulce chiles, stemmed, seeded, and chopped; 2 Cubanelle peppers (Italian green frying peppers), seeded and chopped; 1/2 cup chopped; (; ) or cilantro leaves; 1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained; 1/4 cup extra-virgin olive oil plus additional for drizzling; 1 Turkish or 1/2 California bay leaf; 1/2 teaspoon sweet; (smoked paprika); 2 1/2 quarts water; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon zest; 1 garlic clove, minced; 1/4 cup finely chopped flat-leaf parsley; 2 1/2 quarts water; 1 tablespoon fresh lemon juice

Servings: persons

1 (1-pound) bag dried red kidney beans, picked over and rinsed
1 large onion, chopped
4 large garlic cloves, chopped
4 fresh
dulce chiles, stemmed, seeded, and chopped
2 Cubanelle peppers (Italian green frying peppers), seeded and chopped
1/2 cup chopped
(
) or cilantro leaves
1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained
1/4 cup extra-virgin olive oil plus additional for drizzling
1 Turkish or 1/2 California bay leaf
1/2 teaspoon sweet
(smoked paprika)
2 1/2 quarts water
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1/4 cup finely chopped flat-leaf parsley
2 1/2 quarts water
1 tablespoon fresh lemon juice

1
Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well.
2
Cook onion, garlic, chiles, Cubanelles,
3
, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and
4
and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf.
5
Puree soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice.
6
Stir together zest, garlic, and parsley.
7
Serve soup sprinkled with
8
and drizzled with oil.

387

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 21 ingredients. The key ingredients include: 1 (1-pound) bag dried red kidney beans, picked over and rinsed, 1 large onion, chopped, 4 large garlic cloves, chopped, 4 fresh, and more.

Yes, Red-Bean Soup With Gremolata falls under the Soups & Stews 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!

Red-Bean Soup With Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions