White Bean Soup with Fried Sage

Name: White Bean Soup with Fried Sage
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters carrot, roughly chopped; 118 milliliters celery, thinly sliced crosswise; 1 liters chicken broth; 0 teaspoons fresh ground pepper; 454 grams dried cannelloni beans; 2 Tbsps olive oil; 237 milliliters onions, roughly chopped; 1 Tbsp sage leaves, chopped, plus more left whole for frying; 2 teaspoons salt

White Bean Soup with Fried Sage is a gluten free, dairy free, and vegetarian soup. This recipe serves 6. One serving contains 166 calories, 8g of protein, and 6g of fat. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 5 minutes. Head to the store and pick up salt, onions, ground pepper, and a few other things to make it today.

Instructions

Heat the olive oil in a small saucepan.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the garlic, carrots, onions and celery and sautÃ© them, stirring frequently, until the vegetables soften. About 6 minutes. Do not let the vegetables color. Turn the heat off and add the chopped sage leaves.In a large Dutch oven with a lid, combine the beans with enough broth to cover them by about 2 inches, 1 ½ teaspoon salt, pepper and the sautÃ©ed onion mixture. Bring the pot to a low boil on top of the stove. Cover the pot and bake until the beans are cooked, 1 to 1 ½ hours or so. Season to taste with more salt, and pepper. Set aside to cool.Once the beans have cooled puree them with an immersion blender to the desired consistency. You may need to add more stock to achieve the texture you would like.To serve ladle the soup into soup bowls and garnish with a few sag e leaves that have been fried in olive oil until crisp but not burned.

Ingredients you will need

Sage