re: Soups: Winter edition (also super healthy edition)

Tuscan White Bean Soup

1lb dried cannellini beans soaked over night. Drain and rinse well with cold water.

1 cup white onion minced
1/2 cup carrots minced
1/2 cup celery minced
3 cloves of garlic minced
1 TBS fresh rosemary minced
1 TBS fresh thyme minced
1 TBS fresh sage minced
1 bay leaf
1 1/2 tsp red pepper flakes
2 tsp kosher or sea salt
1 tsp freshly ground black pepper
6 cups low sodium chicken or vegetable stock
3 TBS extra virgin olive oil(more for garnish)

On medium low heat bring olive oil to temp
Add onions, carrots, celery, salt and pepper. Let them sweat for about 10 minutes. You don't want any color on the vegetables.
When vegetables are translucent add garlic, herbs, red pepper flakes and bay leaf. Cook for about 2 to 3 minutes. Add the drained beans and stir, coating the beans evenly.
Raise heat to medium high and add the stock.

Bring to a rolling boil and cut heat to low. Simmer for about 45 minutes. Fun time

Get an immersion blender and puree. Serve in a nice bowl and garnish with a drizzle of olive oil and a chiffonade of fresh sage. A crostini topped with a black olive tapenade can be floated on top as well. This is a really good soup.

ETA: remove bayleaf before pureeing the mixture.