White Bean Soup

by Rachel Shapiro


1/2 lb dried white beans
2 bay leaves
1 medium onion
1 medium carrot
1 TBSP dried sage
1 TBSP coconut oil
2 ripe tomatoes (or one 16 oz carton)
4 cups veggie or chicken stock
4 cups water
1 cup fusilli pasta
salt and pepper

Rinse and then soak beans overnight in about 4 cups of water. Do not drain. Add four cups of stock and bay leaves and bring to the boil. Reduce to simmer and cook until tender, about an hour.

Saute onion and carrot in butter over medium-high heat until soft. Add sage when nearly done cooking.

While onion mixture is cooking add tomatoes to the beans and then puree in blender or food processor until smooth. Remember to remove bay leaves before pureeing. Leave some beans and tomatoes un-puréed for texture.

When onions, carrots and sage are done cooking add them to the beans and bring to the boil.

Add pasta and cook until al dente. Season to taste.

Serve in a heated bowl with a sprinkle of Parmesan cheese.

Volume 2 Issue 1, Wise Woman Wisdom