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CRANBERRY BEAN SOUP WITH CORN

Italian Family Dining
by Edward & Eugenia Giobbi

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.

Remove the bay leaf.

Garnish with the grated cheese.