White Bean Soup with Fresh Sage

White Bean Soup with Fresh Sage (A Little Bit Crunchy A Little Bit Rock and Roll)


1 lb. dry white beans (any variety)

1 bunch of fresh sage

5-6 cloves garlic, peeled and smashed

sea salt and fresh black pepper to taste

extra virgin olive oil for topping


1. Rinse the beans well.  Soak over night (or at least 8 hours) in a large stock pot filled with water and 1 tablespoon of salt.

2. Drain the beans from their soaking water and rinse them well in a colander.  Place them back in the stock pot and cover with 8 cups of water. Add in the garlic cloves that have been gently smashed with the back of a knife, along with the bunch of sage.  Bring to a boil and lower the heat to a simmer and cover with the lid tilted to vent. Simmer, stirring occasionally, until the beans are tender. This will take about 45 minutes to an hour.

3. Remove the sage and garlic cloves. (As many as you can find.)  With a hand held immersion blender (or a regular blender, done in batches) blend the soup until it has reached a chunky/smooth consistency.

4. Season the soup with salt and pepper to taste. If you like your soup thinner, add a little more water. If you like a thicker soup, continue cooking down the soup at medium low heat until it has reached desired consistency.

5. To serve, drizzle the soup with extra virgin olive oil.