From the Kitchen of:  Bonnie

Source:  Reader's Digest

 

2	cups	dried white beans such as Great Northern or navy beans, washed and picked over
1	tbsp.	olive oil
1	large	onion, sliced
6	cloves	garlic, coarsely chopped
6	cups	vegetable stock (use homemade stock or a low-sodium canned broth)
2	large	carrots, sliced
1	tbsp.	chopped fresh sage OR 1/2 tsp. dried sage, crumbled
1/8	tsp.	EACH salt and pepper

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 at least one hour or overnight.
Drain the beans, rinse thoroughly under cold water, and drain again.
In a four-quart saucepan, heat the oil over moderate heat.
Add onion and garlic and about 2 tbsp. 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 heat.
Transfer about 1 1/2 cups of the beans and vegetables to a blender or food processor and puree until quite smooth.
Add 1/2 cup of the liquid and process to combine.
Return the puree to the soup and season with salt and pepper.
Return the soup to the heat and simmer 3 minutes longer.
Serve with bread rolls and a sprinkling of fresh basil.