White Bean Soup


Ingredients


  • 2 cans cannellini beans
  • 2 T butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 1 stalks celery, diced (2 if you like celery)
  • 2 long sprigs fresh rosemary, roughly chopped
  • 4-6 large fresh sage leaves, chiffonaded
  • 3 bay leaves
  • 6 sprigs of thyme
  • 4 c vegetarian chicken stock
  • 2 c water
  • 1 T tomato paste
  • 3-4 large kale leaves, deveined and roughly chopped
  • 1/2 c frozen peas

optional

  • 1 Italian Field Roast Sausage, diced small
  • fixins for dumplings:
    • 1 c flour
    • 1/2 t salt
    • 2 t baking powder
    • dash onion and garlic powders
    • pinch of dried rosemary
    • 1 T melted butter
    • roughly 3/4 c milk

Directions


  1. Saute onions and garlic in butter until translucent. Add sausage and continue to saute until browned. Meanwhile, drain and rinse beans and allow to sit in a colander until less damp.
  2. Add carrots, celery, and herbs and stir. Cook for about 5 minutes.
  3. Add tomato paste and slowly add stock to mix. Bring to a boil, add kale, peas, and beans, and simmer until carrots are tender. If adding dumplings, put together while waiting for soup to come to a boil and then simmer in the soup for 15-20 min.
  4. Remove any whole herbs.