Fresh Cranberry Bean Soup With Basil-Walnut Pesto

By Food52
81 faves | 2 recommends
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I left the beans whole, and it took a bit longer to cook because I used dried beans. It was delish, can't wait to make it again!
19f7db5680e0   •  18 Dec   •  Report
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2 garlic cloves, peeled and smashed

1/4 teaspoon Kosher salt

1/4 cup shelled walnut halves

1 cup fresh basil leaves

extra virgin olive oil

2 tablespoons extra virgin olive oil

1 cup diced onion

1 cup diced carrot

1/2 cup diced celery

Kosher salt

1-2 garlic cloves, peeled and smashed

1 pound fresh cranberry beans, shelled (about 2 cups)

3 cups chicken or vegetable stock, preferably homemade

Several sprigs fresh thyme

One parmesan rind

Optional: 1/4 cup crème fraiche or heavy cream

Basil-Walnut Pesto, for serving

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