3 Cs Soup 2 Carrot Celery Cranberry Red Beans Recipes

INSTANT POT® CRANBERRY BEAN SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
• Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
• Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
• Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
• Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.

CRANBERRY BEAN SOUP

Steps:

• Soak the beans in cold water to cover overnight.
• Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour.
• Meanwhile, saute the pancetta until it renders its fat.
• Add the garlic cloves and saute.
• Add the tomatoes and parsley and cook for 15 minutes.
• Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup.
• Add the tomato mixture and the spaghetti to the soup.
• Taste and season with salt and pepper.
• Cook the soup to warm it through.
• Garnish with minced garlic and a stream of olive oil.