This soup is easy to make and very healthy. It can be made very quickly, or cooked for some time to let the flavors really come together. Make a double batch on a weeknight and bring the leftovers to work the next day for a simple, healthy, yet filling lunch.
Ingredient List
Soup
- 1 small white onion, chopped
- 3 large fresh sage leaves, minced
- 2 cloves garlic, minced
- 1 T olive oil
- 2 15 oz cans Great Northern or Canellini beans;
- 4 cups low sodium vegetable or chicken stock
- Salt and fresh ground black pepper to taste
- Fresh flat leaf parsley, chopped for garnish
Sauté the onion and garlic in a medium pot in one tablespoon of olive oil until soft, stirring often. Add stock, beans, salt (if necessary), pepper and sage, and bring mixture to a simmer. Reduce heat, cover and cook for one hour. Using an immersion blender, puree soup carefully and slowly until it is completely smooth (or blend in batches in a food processor or traditional blender). Serve soup hot, garnished with chopped parsley.
Serves about four.
