White Bean Soup with Fresh Sage

Name: White Bean Soup with Fresh Sage
Yield: makes 4 cups; serves 2 to 4
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons roughly chopped fresh sage; 4 ounces bacon (about 4 strips), diced; About 2 tablespoons extra-virgin olive oil; 11 large garlic cloves, peeled; 1 celery rib, thinly sliced; 1 medium yellow onion, diced; 1/2 cup white wine; 2 cups Chicken Stock (page 230) or low-sodium store-bought chicken broth; 2 15-ounce cans Great Northern beans, drained and rinsed in cold water; 3 tablespoons finely chopped, drained sun-dried tomatoes in oil; 1 tablespoon chopped green olives; 2 ounces Parmesan or other hard cheese, grated (1/2 cup); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

December 22, 2011

WHEN COLD WEATHER SETTLES IN, it’s time for this rich soup. Bacon adds even deeper flavor to the classic Italian white beans and sage combination. Using nitrate-free bacon is the best option, for both flavor and health reasons, and it’s becoming more widely available.

Recipe notes

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