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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Placed washed, dried beans in a stockpot with 4 cups water. Bring to a boil; cook for 2 minutes over medium heat. Turn off the heat; cover; allow them to soak for 1 hours. | 2. Drain beans thoroughly. Return them to the stockpot. Cover with 3 cups of fresh water. Bring to a boil and reduce heat to medium. Simmer for 30 - 40 minutes or until beans are done. Skim off any foam that develops. | 3. During last 10 minutes of cooking, heat oil in a large skillet over medium heat. Add onions and garlic, stirring constantly. Cook for 3-4 minutes or until the onions are nicely browned. Add entire contents of skillet to stockpot and remove from heat. | 4. With immersion blender, puree the soup. Adjust thickness with water if necessary. Stir in sage. Cover and let stand 10 minutes before serving. | 5. Note: if you have a blender rather than an immersion blender, allow the soup to cool slightly. Puree it in batches in the regular blender. Return soup to stockpot and gently reheat. | 6. Note Two: You can use a 15.5 oz can of drained and rinsed beans instead of the dried ones. Just begin recipe at Step 3. | 7. Note Three: You can use fresh sage if you want to instead of dried. Use 1/2 T. fresh, snipped sage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	3/4	cup		-	-	-	-
extra virgin olive oil	2	tablespoons	divided	-	-	-	-
onion	1		peeled sliced	44.0	10.274000000000001	1.21	0.11
garlic clove	2		peeled chopped	-	-	-	-
sage	1	teaspoon	dried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.