White Bean, Sage and Tomato Soup

White Beans with Sage and Tomatoes

(from SweetBasil, Garlic Tomatoes and Chives by Diana Shaw, page 76)

A pretty soup and is a great supper or lunch.

Prep Time:  20 minutes if using canned items and adding other vegetables that need prepped.

Cooking time: 15 minutes. Depends on if using fresh ingredients or canned ones.

Serves: 4 (modestly)

Cooking utensils:  medium soup pot, can opener.  

INGREDIENTS

3 cups water or broth (I strongly suggest chicken or vegetable broth)

1 cup dry white beans, soaked for 6 hours or one 14 ounce can of white beans (any size bean)

¼ cup extra virgin olive oil

4 cloves garlic, crushed

2 pounds of ripe tomatoes, peeled, seeded, drained and chopped, or 2 cups canned Italian tomatoes, drained and chopped

Big handful of fresh sage, coarsely chopped (dried sage is OK too, just use lots)

S&P to taste

PROCESS

1. If using dried beans, bring water/broth to boil and cook beans until soft but not mushy (approx 50 min)

2. Saute garlic in soup pot in olive oil until starts to brown. Remove and chop garlic. 

3. Return garlic to pan and add tomatoes, and sage to the oil, cooking about 5-6 minutes, stirring occasionally.  (If you have a cheese heel, add it now)

4. Add any other cooked vegetable and blend in (I suggest cooked kale or green beans)

5. Add beans to tomato mixture. Season with S&P and serve at hot or at room temperature.

NOTES

I have adapted this soup and added kale, garlic, and cheese rinds.  The broth is important and should be a fairly strong chicken or vegetable.  Watch out for too much salt.

I have used canned beans and canned tomatoes and still had a good soup.  The broth is key.  You can also add a cheese heel or a little bit of white vinegar to bring out the flavor.