Recipe: Tuscan White Bean Soup (blender or food processor)

TUSCAN WHITE BEAN SOUP

2 teaspoons olive oil
1 medium onion, finely chopped
2 large cloves garlic, peeled and pressed or finely minced
4 cups cooked or canned (rinsed and drained) white beans, such as Great Northern or navy beans
2 cups canned chopped tomatoes with the juices
1 fresh sage leaf (or 1/2 teaspoon dry leaf sage or poultry seasoning, to taste)
4 cups defatted chicken (or vegetable broth)
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Heat oil in a heavy 4-quart saucepan over medium heat. Add the onion and garlic and cook, stirring, until the onion begins to soften, 2 to 3 minutes.

Stir in the beans, tomatoes and sage leaf or other sage seasoning. Add the broth. Turn the heat to high and bring to a boil. Reduce the heat to low, cover the saucepan and simmer for 20 minutes. Remove and discard the sage leaf.

Transfer soup in batches to a food processor or blender and puree or use an immersion blender. Return the soup to the saucepan. Season with salt and pepper to taste. Reheat before serving, if necessary. Stir in parsley just before serving.

Source: Saved by Soup: More than 100 Delicious Low-Fat Soups to Eat and Enjoy Every Day by Judith Barrett