White Bean and Tomato Soup
3/4 Cup Dry Navy Beans
10 Fresh Sage Leaves
4 Cloves Garlic,peeled
3 Bay Leaves
6 Thyme Branches, leaves pulled off
3 Tablespoons Olive Oil
1 Yellow Onion, chopped
2 Tomatoes, chopped
1 Cup Parsley Leaves
2 Cloves Garlic
1/4 Teaspoon Salt
3 Tablespoons Vegan Parmesan, grated
1 Tablespoon White Wine
1. Put the beans in a large soup pot and cover with fresh water. Add half the sage, 3 cloves of garlic, 2 bay leaves and thyme. Add 1 Tablespoon of olive oil. Bring to a boil. Add a teaspoon of salt and cook the beans at a slow boil until they are tender. Remove from heat and separate the beans and the broth. Discard the herbs.
2. Warm the rest of the oil in a soup pot with the remaining sage, garlic (chopped), and bay leaf for 1 -2 minutes. Then add the onion and cook till it is soft. Stir in the tomatoes and add 6 cups of bean broth. Bring to a boil and simmer for 20 minutes. Add the beans and cook 10 minutes.
3. Add the parsley sauce ingredients in a food processor and process till a sauce forms.
4. To serve, pour the soup into a bowl. Add a tablespoon of parsley sauce and sprinkle with vegan Parmesan cheese.
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