Name: Mustard, Sage & White Bean Soup
Total time: PT10800.0S
Yield: 4
Ingredients: 1.25 pound Dry White Beans; 3 clove Garlic; 1 Yellow Onion; 4 cup Chicken Stock; 8 Sage Leaves; 2 tablespoon Strong Mustard; 2 Bay Leaf; as needed Olive Oil; to taste Ground Black Pepper; to taste Salt

Some mustard, fresh sage and a drizzle of olive oil is all this hearty white bean soup recipe need to blow you off your socks!

Low-Fat

Mustard, Sage & White Bean Soup

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Dry White Beans

pound

Garlic

clove

Yellow Onion

Chicken Stock

Sage Leaves

Strong Mustard

tablespoon

Bay Leaf

Olive Oil

as needed

Ground Black Pepper

to taste

Salt

Stove

Make sure that the {@0:} have soaked in plenty of cold water before you start this recipe. Check the instructions on the package to know how long the dried white bean that you are using have to be soaked in advance.

Make sure that the Dry White Beans (1.25 pound) [soaked overnight] have soaked in plenty of cold water before you start this recipe. Check the instructions on the package to know how long the dried white bean that you are using have to be soaked in advance.

Make sure that the Dry White Beans (1.25 pound) have soaked in plenty of cold water before you start this recipe. Check the instructions on the package to know how long the dried white bean that you are using have to be soaked in advance.

Pour fresh water in a large pan and then add the beans. The beans should be fully submerged. Add the {@0:}. Season with a pinch of {@1:}.

Pour fresh water in a large pan and then add the beans. The beans should be fully submerged. Add the Bay Leaf (2 N/A). Season with a pinch of Salt ( to taste).

Pour fresh water in a large pan and then add the beans. The beans should be fully submerged. Add the Bay Leaf (2). Season with a pinch of Salt (to taste).

Put the pan over high heat and bring it to a rolling boil, then turn the heat low. Simmer the beans under a lid for 45 minutes until almost tender. Drain them. Remove the bay leaves.

Pour a splash of {@1:} into a high pan and add the chopped {@0:} and {@2:}.

Pour a splash of Olive Oil ( as needed) into a high pan and add the chopped Yellow Onion (1 N/A) [chopped] and Garlic (3 clove) [chopped].

Pour a splash of Olive Oil (as needed) into a high pan and add the chopped Yellow Onion (1) and Garlic (3 clove).

Gently cook the onion over medium heat for 7 minutes until softened. Stir regularly to keep it from burning. Then add the cooked white beans.

Pour in the warm {@0:} and season generously with a good dash of {@1:}.

Pour in the warm Chicken Stock (4 cup) and season generously with a good dash of Ground Black Pepper ( to taste).

Pour in the warm Chicken Stock (4 cup) and season generously with a good dash of Ground Black Pepper (to taste).

Bring the bean soup to a simmer over medium-low heat for about 5 minutes. Stir well. Then add the {@1:} and the {@0:}.

Bring the bean soup to a simmer over medium-low heat for about 5 minutes. Stir well. Then add the Sage Leaves (8 N/A) [chopped] and the Strong Mustard (2 tablespoon).

Bring the bean soup to a simmer over medium-low heat for about 5 minutes. Stir well. Then add the Sage Leaves (8) and the Strong Mustard (2 tablespoon).

Stir the bean soup well. Let it simmer for another 5 minutes. Then check the seasoning and add extra pepper, salt or mustard to taste if necessary.

Scoop the white bean soup onto deep plates or into large bowls and drizzle with a good splash of olive oil. Finish with some freshly ground black pepper and serve hot.

Mustard, Sage & White Bean Soup

4.7

3HRS

$1.11

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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