White Bean and Sausage Soup

If using dried beans, soak overnight in enough cold water to cover by 2-3 inches. Drain. Put beans in a stock pot and cover with water by 2 inches; cook until done (2 hours).

If using canned beans, cover with water by about 1 inch and heat until boiling.

Remove half the beans and cooking liquid from the pot, and set aside to cool slightly.

In a large skillet, sauté onions and carrots in olive oil until onions are soft. Add garlic and sauté for a minute more. Pour veggies into the stock pot with the beans.

Break Italian sausage into chunks (remove from casings if you’re using links) and cook in the same skillet until done, using a spatula or wooden spoon to break up large lumps. Add that to the stock pot.

Using an immersion blender, regular blender or food processor, puree the beans and liquid you took out of the stock pot. You may need to add a little more cooking liquid. Return the puree to the pot.

Add the tomatoes (you can use two cans if you want, but I prefer mine with just one), the bay leaf, the basil and the oregano, and simmer, covered, for about 40 minutes to allow flavor to blend.

Wonderful served with cheese toast.