Pureed White Bean and Sage Soup

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. 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.