Ingredients
2 tbsp olive oil
2 cloves garlic, crushed
1 onion, finely chopped
2 cups canned crushed tomatoes
1-1/2 quarts vegetable stock
1/2 tsp sage, or 1 tsp fresh, chopped
1 bay leaf
1/4 tsp salt and pepper (optional)
1-1/2 cans (15 oz) navy beans, rinsed and drained
1 cup parsley, finely chopped
2 tbsp grated Parmesan cheese
1 tbsp red wine vinegar
Directions: Combine half the oil and half the garlic in a heavy pot over medium-low heat. Cook 1-2 minutes until fragrant. Stir in onion. Increase heat to medium and sauté 6-7 minutes or until softened. Stir in tomatoes, stock, sage and bay leaf. Season with salt and pepper to taste. Simmer 20 minutes. Add beans and simmer 10-15 minutes. While soup is cooking, combine remaining garlic and salt in a mortar and pound to a paste (or use a small bowl and a wooden spoon). Add 1 tbsp chopped parsley and mash into a paste. Stir in remaining oil, cheese and parsley, and vinegar. Serve soup with a spoonful of sauce. Serve chilled, if desired.
2 tbsp olive oil
2 cloves garlic, crushed
1 onion, finely chopped
2 cups canned crushed tomatoes
1-1/2 quarts vegetable stock
1/2 tsp sage, or 1 tsp fresh, chopped
1 bay leaf
1/4 tsp salt and pepper (optional)
1-1/2 cans (15 oz) navy beans, rinsed and drained
1 cup parsley, finely chopped
2 tbsp grated Parmesan cheese
1 tbsp red wine vinegar
Directions: Combine half the oil and half the garlic in a heavy pot over medium-low heat. Cook 1-2 minutes until fragrant. Stir in onion. Increase heat to medium and sauté 6-7 minutes or until softened. Stir in tomatoes, stock, sage and bay leaf. Season with salt and pepper to taste. Simmer 20 minutes. Add beans and simmer 10-15 minutes. While soup is cooking, combine remaining garlic and salt in a mortar and pound to a paste (or use a small bowl and a wooden spoon). Add 1 tbsp chopped parsley and mash into a paste. Stir in remaining oil, cheese and parsley, and vinegar. Serve soup with a spoonful of sauce. Serve chilled, if desired.
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