Ingredients
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2 cups carrots, sliced
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1 1/2 cups celery, sliced
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30 garlic cloves, peeled and crushed
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6 tablespoons olive oil
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64 ounces chicken broth
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4 (15 ounce) cans cannellini beans, rinsed and drained (I put in 1 can without draining )
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2 teaspoons dried sage
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salt and pepper
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crouton
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bacon bits
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3 cups onions, chopped
Instructions
- Saute onion, carrot, celery, and garlic in the olive oil in a LARGE soup pot for about 10 minutes.
- Add broth, beans, and sage.
- Simmer 1 hour (or more).
- Add salt and coarse ground pepper.
- Puree soup with immersion blender (or food processor in batches).
- Serve with croutons and/or bacon bits.