Red-Bean Soup with Gremolata
Red-Bean Soup with Gremolata is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put beans in a large saucepan with enough water to cover by 2 inches.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut 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.
Cook onion, garlic, chiles, Cubanelles, recao, 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 pimentón 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.
Purée 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.
Stir together zest, garlic, and parsley.
Serve soup sprinkled with gremolata and drizzled with oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.