Don’t let the simplicity of this recipe fool you, it’s packed with flavor. And don’t let the amount of garlic scare you, it mellows as it cooks and melds perfectly with the beans. If you can’t find cranberry beans use cannellini or great northern instead.
Sun Oven Smooth and Garlicky Bean Soup
1 pound dried cranberry beans, picked over, rinsed, soaked overnight, and drained
10 cups water
1 large garlic bulb
10 stems flat-leaf parsley
6 sprigs fresh thyme
2 bay leaves
1 1/2 tablespoons red wine vinegar
salt and pepper to taste
olive oil for serving
Freshly grated Parmesan cheese for serving (optional)
Set Sun Oven out to preheat
In a large pot, combine the beans and water. Peel the garlic cloves and add them to the pot. Tie together the parsley and thyme with cooking twine and add it to the pot with the bay leaves.
Cover and transfer to the Sun Oven. Cook until the beans are very tender and beginning to fall apart, 2 to three hours.
Remove the pot from the Sun Oven. Discard the herb bundle and the bay leaves. Using an immersion blender, puree the soup until smooth. Stir in the vinegar.
Season to taste with salt and pepper. Ladle into bowls. Drizzle olive oil on each serving and sprinkle with Parmesan if using.
Makes 4 to 6 servings.