Our regular customer Canice Flanagan tried out our Cranberry beans and came up with this winning recipe. The ingredient amounts are very loose so feel free to experiment and make it your own. Let's make soup this week! 
Swiss Chard Soup with Cranberry Beans and Leeks Niman Ranch bacon, sliced in 1" pieces Shallots, sliced into rings 1 bunch baby leeks, sliced into rings Garlic, minced Whole dried red peppers, seeds removed Red and/or Pink Swiss chard, chopped - stems reserved and sliced Baby dino kale, stripped from stems and chopped 1 quart chicken stock 6 oz. Cranberry beans, cooked Pioppini mushrooms - quick sautéed with garlic and sherry 1 lemon Fresh sage - 1 tablespoon minced Grated Parmiggiano-Reggiano (optional) Sweat the bacon and then cook shallots and leeks until softened and beginning to brown lightly. Add garlic, dried peppers and chard stems and cook 2 minutes. Add chopped greens, give them a good stir, and sauté until they begin to soften. Pour in chicken stock and add cranberry beans. Bring to a boil then reduce to low and add the sautéed mushrooms; allow to simmer until the greens are tender, about 8 minutes. Remove the red peppers and stir in juice from one lemon and the minced sage. Serve immediately. Pass Parmesan at the table.
Swiss Chard Soup with Cranberry Beans and Leeks Niman Ranch bacon, sliced in 1" pieces Shallots, sliced into rings 1 bunch baby leeks, sliced into rings Garlic, minced Whole dried red peppers, seeds removed Red and/or Pink Swiss chard, chopped - stems reserved and sliced Baby dino kale, stripped from stems and chopped 1 quart chicken stock 6 oz. Cranberry beans, cooked Pioppini mushrooms - quick sautéed with garlic and sherry 1 lemon Fresh sage - 1 tablespoon minced Grated Parmiggiano-Reggiano (optional) Sweat the bacon and then cook shallots and leeks until softened and beginning to brown lightly. Add garlic, dried peppers and chard stems and cook 2 minutes. Add chopped greens, give them a good stir, and sauté until they begin to soften. Pour in chicken stock and add cranberry beans. Bring to a boil then reduce to low and add the sautéed mushrooms; allow to simmer until the greens are tender, about 8 minutes. Remove the red peppers and stir in juice from one lemon and the minced sage. Serve immediately. Pass Parmesan at the table.
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