Olive oil (1-2 TBSP)
4-8 cloves of garlic, chopped (my family likes lots of garlic!)
3-15oz. cans cannellini white beans
1 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
Black pepper to taste
Place one can of cannellini beans in the blender and blend until smooth. This will make the texture of the dish creamy and thick without any cream or dairy!
In a medium to large soup pot, add the olive oil, chopped garlic, rosemary, sage, and time. Sauté on low-medium heat for 3 minutes, or until the garlic just begins to brown.
Once the garlic is browned and the spices are super fragrant in the oil, add the blended beans.
Drain the other two cans of beans of their liquid. Add these whole beans to the pot.
That’s it! Let simmer on low-medium heat for 5-10 minutes, stirring often.
From Laura Menefee, M.S., CNS