White Bean Soup
|Canned butter beans||13 Ounce, drained, rinsed (1 Can)|
|Vegetable stock||900 Milliliter|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), finely sliced|
|Tomatoes||6 , finely chopped|
|Chopped sage||2 Tablespoon|
|Ground black pepper||To Taste|
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.