Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

TUSCAN PUREED BEAN SOUP WITH SAGE




Source of Recipe


internet






List of Ingredients



• 2-15 to 16 ounce cans of cannelini or northern white beans, rinsed and drained
  
• 1/4 pound smoked bacon, cooked and crumbled
  
• 1 T. olive oil and extra to fry sage leave garnish
  
• 1 yellow onion, chopped
  
• 2 c. chicken broth
  
• 2 T. sherry vinegar (or more to taste)
  
• 1 T. chopped fresh sage (reserve 12 whole leaves for garnish)
  
• 1/2 t. fresh thyme
  






Instructions



1. For fried sage leaves:
   In small skillet, heat 1/8 inch of oil to moderate high heat and fry sage leaves 1 or 2 at a time about 4 seconds until crisp. Drain on paper towels, sprinkle with salt.
   
   
2. For bacon topping:
   Fry bacon until crisp. Drain, crumble and set aside.
   
   
3. For soup:
   In bacon fat or olive oil, sauté onion until tender, add sage and thyme and stir until fragrant. Transfer to medium soup pot and add beans, broth and vinegar. Bring to boil and reduce heat and simmer for 10 minutes. Transfer mixture in small batches to a blender or food processor, taking care when blending hot ingredients. Return mixture to clean soup pot and bring to a simmer over low heat. If too thick, add water. Add salt and pepper to taste. Divide among 4 soup bowls and garnish each with bacon bits and 3 sage leaves.
   






Final Comments


Serves 4