White Bean and Tomato Soup

By Bonnie T

Ingredients

• This white bean and tomato soup flavored with sage and thyme is an elegant
• alternative to minestrone soup.
• PREPARATION TIME: 8 Hours
• COOKING TIME: 1 – 1 1/2 Hours
• 1/2 cup dry white beans, washed and soaked for at least 8 hours
• 8 cups water
• 10 sage leaves or 1 t dried sage
• 3 bay leaves
• 6 branches of thyme or 1/4 t dried thyme
• 4 cloves garlic, peeled
• 3 tbsp olive oil
• 1 tsp salt
• 1 medium onion, chopped
• 1 pound fresh tomatoes or 2 c canned tomatoes, chopped, or 2 c plain tomato sauce

Details

Servings 4

Preparation

Step 1

Drain and rinse the beans and place in pot along with water, 5 sage leaves, 2 bay
leaves, thyme, 3 whole cloves garlic, and 1 tbsp oil. Bring to a boil, add ½ t salt,
lower heat, and simmer about an hour, until beans just just tender.
Set the colander over a bowl; strain the beans; and remove the garlic, bay leaves, and
thyme stems. Set both the cooking water and beans aside.
Heat remaining oil along as you mince the last garlic clove. Add to pot along with the
remaining sage and bay leaf. Sauté a minute or two, add onion, and cook, stirring
frequently, for 8-10 minutes, until soft. Add the tomatoes, cooking liquid, and
remaining salt, bring to a boil, and simmer for 20 minutes. Then add beans and cook
another 10 minutes.
Serve hot or set aside to cool, then refrigerate in an airtight container - the flavor will
actually improve over the next day or two.