Bean Soup With Carrots

Total Time: 48 hrs 10 mins Preparation Time: 10 mins Cook Time: 48 hrs

Ingredients

• 2 cups dried beans (great northern or navy)
• 1 tablespoon olive oil
• 1 large onion, sliced
• 6 garlic cloves, coarsely chopped
• 6 cups vegetable stock
• 2 large carrots, sliced
• 1 tablespoon chopped fresh sage (or 1/2 tsp. dried sage)
• salt and pepper

Recipe

• 1 place the beans in a large saucepan and generously cover with water. bring to a boil. boil about 2 minutes, then remove from heat. allow to soak for at least 1 hour or overnight. drain the beans, rinse thoroughly under cold water, then drain the beans again. in a 4 quart saucepan, heat the oil over moderate heat. add onion and garlic and about 2 tblsp. of stock, and saute about 5 minutes, until softened but not browned. add carrots and sage and saute stirring, about 2 minutes longer. add the soaked beans and the remaining stock and bring to a boil. simmer the soup, partially covered and stirring occasionally, about 1 1/2 hours, until the beans are quite tender. remove the soup from the heat. transfer about 1 1/2 cups of the beans to a blender or food processor and puree until smooth. add about 1/2 cup of the liquid and process to combine. return puree to the soup and season with salt and pepper. return the soup to the heat and simmer about 3 minutes longer. sprinkle with fresh basil.