Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Dried cannellini, white kidney or Great Northern beans

  2. 1/2 cup 118ml Extra-virgin olive oil

  3. 3 Garlic cloves - minced

  4. 6 Fresh sage leaves - (to 8) - torn into pieces

  5. 2 Plum tomatoes - diced Reserved bean cooking water

  6. 1 1/2 teaspoons 7 1/2ml Fine sea salt Grinding of black pepper

  7. 6 Toasted bread - (to 8)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak the beans overnight; drain them, put them in a pot, cover with 6 cups of cold water and cook them for 20 minutes. Set them aside but do not drain them. Preheat the oven to 350 degrees. Heat the olive oil in a Dutch-oven-type pot or other ovenproof pot. Stir in the garlic and sage and cook until the garlic softens. Stir in the tomatoes and cook for a couple of minutes. Add the beans, with their cooking water, and additional water to cover the beans if necessary. Cover the pot and bake the soup until the beans are tender, about 1 hour. Add the salt and pepper. Place a slice of bread in each individual soup bowl and ladle the soup over the bread. Pass olive oil to drizzle on top. This recipe yields 6 to 8 servings.


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