White Bean Soup Recipe
Ingredients
| 13oz cans butter beans, rinsed and drained | ||
| Vegetable stock | 900 Milliliter | |
| Olive oil | 2 Tablespoon | |
| Garlic | 3 Clove (5gm), finley sliced | |
| Tomatoes | 6 , finely chopped | |
| Sage | 2 Tablespoon, chopped | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Put the beans and stock in a medium saucepan, bring to the boil, reduce the heat, cover, and simmer for 10 minutes.
Use a slotted spoon to take about a third of the beans from the saucepan and set aside.
Transfer the remaining beans and the cooking liquid to a food processor or blender and process into a smooth puree.
Return the bean puree and the whole beans to the pan.
Heat the oil in a saucepan, add the garlic, and fry gently until golden.
Add the tomatoes and sage, cover the pan, and simmer for 5 minutes.
Use a slotted spoon to take about a third of the beans from the saucepan and set aside.
Transfer the remaining beans and the cooking liquid to a food processor or blender and process into a smooth puree.
Return the bean puree and the whole beans to the pan.
Heat the oil in a saucepan, add the garlic, and fry gently until golden.
Add the tomatoes and sage, cover the pan, and simmer for 5 minutes.
Chef
