Superfoods Tuscan Bean Soup

Ingredients

• 34 cup dried cannellini beans
• 2 tablespoons extra virgin olive oil
• divided
• 1 medium onion
• peeled and sliced
• 2 garlic cloves
• peeled and chopped
• 1 teaspoon dried sage (scant)

Instructions

1. Placed washed, dried beans in a stockpot with 4 cups water.
2. Bring to a boil; cook for 2 minutes over medium heat.
3. Turn off the heat; cover; allow them to soak for 1 hours.
4. Drain beans thoroughly.
5. Return them to the stockpot.
6. Cover with 3 cups of fresh water.
7. Bring to a boil and reduce heat to medium.
8. Simmer for 30 - 40 minutes or until beans are done.
9. Skim off any foam that develops.
10. During last 10 minutes of cooking, heat oil in a large skillet over medium heat.
11. Add onions and garlic, stirring constantly.
12. Cook for 3-4 minutes or until the onions are nicely browned.
13. Add entire contents of skillet to stockpot and remove from heat.
14. With immersion blender, puree the soup.
15. Adjust thickness with water if necessary.
16. Stir in sage.
17. Cover and let stand 10 minutes before serving.
18. Note: if you have a blender rather than an immersion blender, allow the soup to cool slightly.
19. Puree it in batches in the regular blender.
20. Return soup to stockpot and gently reheat.
21. Note Two: You can use a 15.5 oz can of drained and rinsed beans instead of the dried ones.
22. Just begin recipe at Step 3.
23. Note Three: You can use fresh sage if you want to instead of dried.
24. Use 1/2 T. fresh, snipped sage.