Hearty White Bean & Sage Soup

1. 1
   prep · ~5 min

   Blanch and prep the tomatoes.

   1.Bring a small pot of water to a boil. Score a shallow cross on the bottom of each tomato.

   2.Drop tomatoes in boiling water for 30 seconds, then transfer to ice water.

   3.Peel off the skins, remove cores, and roughly chop. Set aside.
2. 2
   saute · ~9 min

   Sauté the aromatics and vegetables.

   1.Warm the olive oil in a large heavy-bottomed pot over medium heat.

   2.Add the chopped onion, carrot, and celery. Cook until softened but not browned, about 6-8 minutes.

   3.Stir in the minced garlic and chopped sage. Cook until intensely fragrant, about 1 minute.

   TIPKeep the heat medium — you want the vegetables soft and sweet, not crispy.
3. 3
   simmer · ~45 min

   Simmer the beans until tender.

   1.Add the drained soaked beans, chopped tomatoes, and water to the pot.

   2.Bring to a rolling boil, then reduce the heat to low. Skim off any foam that rises to the surface.

   3.Cover and let it bubble gently until the beans are very tender, about 40-45 minutes.

   TIPDon't add salt yet — salting early can make the bean skins tough. Wait until they're tender.
4. 4
   mix · ~3 min

   Season and partially blend for creaminess.

   1.Remove the pot from the heat. Stir in the salt and black pepper.

   2.Using an immersion blender, pulse briefly 3-4 times directly in the pot. Blend just enough to create a creamy, brothy texture while leaving some beans whole.

   3.Alternatively, scoop 1 cup of the soup into a blender, puree, then stir it back into the pot.

   TIPPulse, don't purée a river — a chunky, rustic texture is the soul of this soup.
5. 5
   garnish · ~1 min

   Finish with lemon and serve.

   1.Stir in the fresh lemon juice. Taste and add another pinch of salt or pepper if needed.

   2.Ladle into warm bowls and finish with a final drizzle of olive oil on top, if desired.

   TIPThe lemon juice is non-negotiable — it brightens the whole pot and balances the earthy beans and sage.

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