This is a version of the bean soup Edward's grandfather used to make. If you use canned beans, we recommend Goya cannellini. Simmer the sauce for 45 minutes before adding canned beans. Serves 4
Ingredients • 1 tablespoon olive oil • 1/4 cup chopped pancetta or Canadian bacon • 1 medium onion, finely chopped • 2 garlic cloves, finely chopped • 2 large tomatoes, chopped • 2 celery ribs, finely chopped • 1 tablespoon chopped flat-leaf parsley • 1 bay leaf • Salt and freshly ground black pepper or hot pepper flakes • 1 cup fresh cranberry beans (about 1 pound in the shell) • 4 cups water • 2 ears fresh corn, husked and cut into 2-inch lengths • 1/2 cup grated Parmesan cheese, for garnish
Directions Heat the oil in a large soup pot over medium heat. Add the pancetta and cook until the fat is partially rendered, about 5 minutes.
Add the onion and garlic and continue cooking until the onion becomes translucent, about 5 minutes.
Add the tomatoes, celery, parsley, bay leaf, and salt and pepper to taste and bring to a boil.
Add the fresh beans and the water, cover, turn down the heat to medium-low, and simmer for about 1 1/2 hours.
Add the corn and cook for an additional 15 minutes.
