Pureed White Bean Soup

By Joelene

Ingredients

• 1 ½ cups dried cannelini beans
• Sprig fresh sage finely chopped
• Sprig fresh rosemary finely chopped
• Salt
• 6 tablespoons olive oil

Preparation

Step 1

Soak beans overnight or at least for 4 hours. If using canned beans, drain and rinse. After soaking, put beans in a large pot and cover with water. Add the sage and rosemary and cook until the beans are cooked. Stir occasionally until the bean skins are soft and the beans tender. Salt to taste.

When the beans are tender, puree them along with their cooking liquid until smooth. If the puree is thick, thin with a little water. Serve with croutons and drizzled olive oil.

Serves 4.