Cannellini Bean Soup with Sage and Lemon

An Italian soup

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Ingredients

200 g	Cannellini beans or other dried white beans
20 leaves	sage, fresh
1	lemon, juiced
125 ml	olive oil
4 clove(s)	garlic, chopped
	salt and pepper

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 2 hrs Resting time: ca. 12 hrs / Grade of difficulty: medium / Calories per portion: n/a

Soak the beans for 12 hours in water. If possible, renew the water two or three times. Transfer the beans into a sieve, rinse with fresh water and drain.

Transfer the beans in a saucepan with 1,25 litres of water and some sage leaves. Bring to the boil and simmer for approximately 1,5 hours or until the beans are tender. Season with salt and purée with a hand blender. Add in a little of the lemon juice and simmer over low heat for some more minutes.

In the meantime, heat oil in a pan and sauté the remaining sage and the garlic for approximately 5 minutes until crispy.

Season the soup to taste with lemon juice, salt and pepper.

Ladle in preheated soup plates or bowls and serve sprinkled with the crispy garlic and sage.