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.

No additional tips available.

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

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.

Red-Bean Soup With Gremolata

How did you like this recipe?

Frequently Asked Questions