Cream of Cannellini Bean Soup with Sage & Lemon
Use a potato ricer rather than a food processor to puree the beans to improve digestion
INGREDIENTS
21og/1 cup of cannellini or other dried white beans
1.25l/5 cup of water
20 fresh sage leaves
salt & ground black pepper
Juice of 1 lemon
125 ml/1 1/2 cup extra virgin olive oil
4 garlic cloves. choped
1. Soak the beans in cold water for 12 hours changing the water 2 or 3 times if possible. Rinse and drain, then place te beans and measured water in a saucepan with a few of the sage leaves. Bring to a boil and simmer for about 1 1/2 hour, until very tender. Add salt to taste, then puree with a potato ricer or in a food processor. Add the lemon juice and place over a very low heat.
2. Meanwhile, put the oil in a frying pan over moderate heat. As soon as it is hot add the remaining sage leaves and the garlic. Fry for about 5 minutes or until crisp. Add to the soup and season to taste. Serve in a warmed soup tureen.
Serves 4