Italian White Bean Soup with Fried Sage

Prep Time 10

Cook Time 27

Total Time 37

1 tablespoon extra virgin olive oil such as Colavita
1 onion diced small
3 medium carrots diced small
1 small fennel bulb white parts only, diced small
2 celery stalks diced small
6 cloves garlic minced
2 15-ounce cans white beans such as cannellini beans, drained and rinsed
10 cups vegetable broth or 8 cups of broth and 2 cups of water
Kosher salt
Freshly ground black pepper
Garnish: 10 to 12 fried sage leaves link under photo, drizzle of extra virgin olive oil

Add evoo to a large Dutch oven and place over medium heat. Saute onions, carrots, fennel, and celery for 5 to 7 minutes, until lightly browned. Add garlic and saute for 1 minute. Add beans and broth.
Blend soup in pot with immersion blender until it’s smooth with some good chunks. Or carefully blend half of hot soup in a blender.
Puree in small batches until soup is smooth. Pour soup back into pot.
Simmer for 20 minutes and season to taste with salt and pepper. Ladle into bowls and top with a few Fried Sage leaves and a drizzle of extra virgin olive oil.
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