Posted by: periodistalibre | January 11, 2014

tomato canellini sage soup

My basil plant is having a rough time, what with me being out of town for the holidays and it being winter and all. But I had some sage from an New Year’s Eve Mushroom Leak Tart in my fridge and presto-change-o! It could be vegan if you use oil or fake butter instead of cow butter. Perfect for a Saturday of drinking Fox Barrel Pear Cider with Cardamom and something else amazing and listening to The Blow and dancing around as I clean… The canellini beans make it kind of carby and creamy and the tomato base is delish. Sage is often under-utilized in place of the traditional basil. Not today!

2T butter or oil
1/2 onion diced
4 cloves minced garlic
1 28-oz can of diced tomatoes
1/c veggie broth (or 1/2 c. water and 1t Seitenbacher vegetable broth and season, like I used)
1 leaf of the bay
2Tish sage, chopped or snipped up nicely with kitchen shears

1T pepper

1T salt

1T basil or 2T dried

1. Saute onion and garlic in melted butter over medium heat for 3-4 minutes.

2. Add all ingredients EXCEPT for beans to a crockpot. Bigger is better if you have an immersion blender. Add the bay leaf. Cook on low for 4 hours or high for 2. Whatever suits you best.

3. Let the crock/soup cool slightly, like 15 minutes. Use an immersion blender (or throw it in the pitcher kind) to break up, but not completely soupify, the soup. Unless you don’t like chewing. Your call

4. But the soup back on low for half an hour and add the beans and sage. Stir. Enjoy!

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