Ingredients
The following ingredients have 7 Servings
- 1/2 cup dried white beans, soaked overnight or 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
- 2 medium sweet potatoes (about 1 1/4 pounds), peeled and diced
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
Instruction
- Combine beans, potatoes, onion, celery, bay leaf, sage and rosemary in a medium pot with 7 cups water (if using canned beans, use only 5 cups water).
- Cover and bring to a boil.
- Reduce the heat to medium and simmer until beans and potatoes are completely tender, 45 to 60 minutes (about 30 minutes if using canned). Discard bay leaf.
- Purée soup using an upright or immersion blender, carefully blending in batches if necessary.
- Add warm water, if needed, to reach desired consistency. Keep warm until ready to serve.
