White Bean Soup

Following my white bean hummus, I decided to make this soup. This is a very fast, easy and creamy soup. It can easily be made vegan by using veggie stock instead of chicken. Make sure that you use very high quality stock because the flavor really comes through in this soup. Serve as a side or with bread and/or salad for a nice, light meal.

White Bean Soup

Servings: 2-4

Prep Time: 3 mins
Cook Time: 22 mins
Total Time: 25 mins

Ingredients
1 T olive oil
2 large shallots or 1/2 medium onion, diced
2-3 cloves of garlic
6 sage leaves
1/4 tsp red pepper flakes (optional)
2 cans of white beans, drained and rinsed
2-3 cups of chicken or veggie stock
salt and pepper, to taste
parmesan, olive oil or herbs, to garnish

Directions
Heat pan on medium heat. Add oil and when that is hot add the shallots. Sautee for 5 minutes or until soft. Add garlic, sage leaves, red pepper flakes and salt and pepper. Sautee for another 3 minutes. Add the beans and stock, cover with lid. Note: only put in enough stock to cover the beans since we will not be cooking it long enough for much of the liquid to cook off. Turn the heat on high and simmer for about 10 minutes. Remove the sage leaves and blend using a stick blender. If you do not have one, wait for the soup to cool more and use a blender, but be very careful so that it does not explode. Taste and season as needed and cook for another few minutes or until it is the thickness you desire.