Creamy Cannellini Bean Soup

From Jeanette's Healthy Living


1 1/2 cups or one 14-ounce can cooked cannellini beans, rinsed and drained

4 cups vegetable stock

2 cloves garlic, minced

1 onion, chopped

1 celery stalk, chopped

1 sprig fresh rosemary or 1 teaspoon dried rosemary

½ teaspoon sage

Spinach Basil Pesto, for garnish


Put all ingredients into a pot and bring to a boil. Reduce heat and cook on low, covered, for 20 minutes.


Puree in blender.