tuscan 3 bean soup

serves 6 to 8
yeilds : 8 1/2 cups
total time: 30 minutes



















2 cups diced onions
1 cup peeled & diced carrot
4 garlic cloves, minced
1 tbls olive oil
15 large fresh sage leaves
6 cups cooked beans, or 3 15 ounce cans, undrained ~ small red or white beans, anasazi, great northerns, pinto, roman.....
3 - 4 cups veg. stock
salt & pepper

homemade croutons for garnish

in soup pot, saute onions, carrots & garlic in olive oil on medium low heat for 10 minutes, covered & stir every few minutes.
stack the sage leaves ans cut them crosswise into thin strips, then add them to vegetables, stir.
add in cooked beans & 3 cups stock.
continue to cook on medium heat until hot and simmering, about 10 minutes.
ladle about 3 cups of the soup into a blender and puree until smooth, add back into soup pot. if you wish, add in another cup of stock & season with salt & pepper!

cheap, quick & wintery ~