White Bean and Sage Soup

Beans, beans, the magical fruit.
The more you eat, the more you toot.
The more you toot, the better you feel.
So eat beans with every meal!

Ingredients:
1Tbl unsalted Butter
1Tbl EVOO

1 Onion
1 small Carrot
1 Stalk Celery
1 Potato

1 Can Cannellini Beans

1/2tsp Dried Sage
1 large or 2 small Bay Leaves
4C Chicken Broth

S&P

Directions:
Chop onion, carrot, and celery. Peel and dice potato. Peel and dice garlic. Rinse and drain beans. Heat butter and EVOO over medium heat in a soup pot. Add onion, carrot, and celery. Cook for 5-8 min. Add S&P, bay leaf, and sage. Cook 2 minutes. Add garlic. Cook 1-2min. Add potatoes, chicken stock, and beans. Boil for 10 min. Blend.

Dice the onion, carrot, and celery.

Peel and dice the potato and cloves of garlic. 

Rinse and drain beans.

Preheat butter and EVOO over medium heat for 2min.

Add the diced onion, celery, and carrot.

Cook for 5-8min.

Add 2 small bay leaves (or 1 large bay leaf), 1/2tsp dried sage, 1/4tsp salt, and 1/8tsp pepper.

Stir through and cook for 2min.

Add garlic and cook for 1-2min.

Add the potatoes and stir through.

Add the stock and then the beans. *see Cook's Notes

Bring to a boil, cover, and reduce heat to medium-low. Cook for 10min.

REMOVE THE BAY LEAVES! (or leaf if you used only one)

Get ready to blend.

Work in batches (it took me two batches to blend the entire pot of soup).

And remember to remove the lid's insert whenever blending hot liquid!

Serve w/Garlic Rubbed Toast (Click HERE for that recipe) drizzled with balsamic vinegar.

Bowl up. (Don't forget to dunk!)

Cook's Notes:

In my eyes, there are 3 main ways to make this soup. 1. Entirely blended 2. Entirely blended with some unblended beans 3. Partially blended, partially chunky.

If you go route #1: Make this soup as instructed.

If you go route #2: Pour only half the amount of beans in the soup and then add the remaining/reserved whole beans after blending.

If you go route #3: Only blend half the amount of soup. Incorporate the blended contents back into the unblended soup.

A person could easily substitute with Navy or Great Northern beans for this recipe.