Superfoods Tuscan Bean Soup

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 3/4 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)

Recipe

• 1 placed washed, dried beans in a stockpot with 4 cups water. bring to a boil; cook for 2 minutes over medium heat. turn off the heat; cover; allow them to soak for 1 hours.
• 2 drain beans thoroughly. return them to the stockpot. cover with 3 cups of fresh water. bring to a boil and reduce heat to medium. simmer for 30 - 40 minutes or until beans are done. skim off any foam that develops.
• 3 during last 10 minutes of cooking, heat oil in a large skillet over medium heat. add onions and garlic, stirring constantly. cook for 3-4 minutes or until the onions are nicely browned. add entire contents of skillet to stockpot and remove from heat.
• 4 with immersion blender, puree the soup. adjust thickness with water if necessary. stir in sage. cover and let stand 10 minutes before serving.
• 5 note: if you have a blender rather than an immersion blender, allow the soup to cool slightly. puree it in batches in the regular blender. return soup to stockpot and gently reheat.
• 6 note two: you can use a 15.5 oz can of drained and rinsed beans instead of the dried ones. just begin recipe at step 3.
• 7 note three: you can use fresh sage if you want to instead of dried. use 1/2 t. fresh, snipped sage.