L ate summer Shell Bean Soup Makes 2 servings Shell beans (sometimes generically called cranberry beans) are legumes that are popped out of their pods to be cooked fresh, not dried. We love beans of all kinds, and really enjoy growing a couple of heirloom varieti es of "shellies" (an old - fashioned Southern term for shelling beans) every summer. Shell beans have become something of an endangered species in the mainstream market, but have lately been discovered by chefs, who prize them partly because of their rarity and seasonality, but also for their gentle texture and sweet, herbaceous flavor. To shell, start with the underside of the pod and break in with a thumb nail. The beans can simply be'cooked in boiling salted water and dressed with olive oil and lemon juice - or create a main course by simmering them into this Mediterranean - style soup topped with crunchy crostini. 1 pound shell beans in their pods 4 tablespoons extra - virgin olive oil, divided 2 slices peasant bread 2 to 3 garlic cloves, finely chopped 1 ¾ cu ps (1 can) chicken broth 2 sage sprigs 1 cup seeded diced tomatoes 4 tablespoons chopped flat - leaf parsley 1 tablespoon chopped sage 1. Shell the beans. You should have about 1 ¼ cups. 2. In a large saucepan or deep skillet, heat 2 tablespoons of the oil. Tear bread into rough 1 - inch pieces, add to oil and cook over medium heat, stirring once or twice, until toasted and browned, 4 to 5 minutes. Remove crostini to a bowl; do not wash the pot. 3. Add remaining oil to pot. Add garlic and cook over medium heat for 1 mi nute. Add broth, shelled beans, and sage sprigs. Bring to a boil, reduce heat to low, and cook, covered, until beans are tender, 30 to 45 minutes, depending on size and age. Add tomatoes and simmer for 5 more minutes. (May be made ahead to this point.) 4. Reh eat gently. Stir in parsley and sage, add a grinding of black pepper, and taste for salt, adding if necessary. Serve in shallow bowls with crostini floated on top.