Hearty White Bean and Sage Soup
2 teaspoons olive oil
1/4 cup chopped onion
2 cloves garlic, minced
2 cans (15 ounces) navy beans, drained, divided
2 cans (13 1/2 ounces) lower salt chicken broth
1/2 cup short tube pasta
1 1/2 tablespoons chopped fresh sage
1/4 teaspoon ground black pepper
Place sugar, cinnamon, nutmeg, allspice, and salt in a small bowl and stir until well combined. Heat oil in 4-quart sauce pan. Sauté onion and garlic until soft. Add 1 can beans. Press beans into a paste. Add broth. Heat to boil.
Add pasta, sage and pepper. Boil until pasta is just tender. Add remaining can of beans. Simmer 2 minutes.
Recipe makes five, one-cup servings.
Nutrition information per serving: