White Bean and Tomato Soup

Ingredients

• 4 1/4 cups vegetable broth
• 2 tbsps parmesan cheese, grated
• 1 bay leaf
• 1 dash pepper
• 1/2 tsp sage
• 1 dash salt
• 1 tbsp red wine vinegar
• 2 tbsps olive oil
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 cup parsley, finely chopped
• 1 1/2 lb navy beans, rinsed, drained
• 1 lb crushed tomatoes

Directions

1. Combine half the oil and half the garlic in a heavy pot over medium-low heat. Cook 1 to 2 minutes until fragrant.
2. Stir in onion. Increase heat to medium and saute 6 to 7 minutes or until softened.
3. Stir in tomatoes, stock, sage and bay leaf. Season with salt and pepper to taste. Simmer 20 minutes.
4. Add beans and simmer 10 to 15 minutes.
5. While soup is cooking, combine remaining garlic, salt and 1 tablespoon of parsley in a mortar and pound to a paste. Stir in remaining oil, cheese, parsley and vinegar.
6. Serve soup with a spoonful of sauce. Serve chilled if desired.