Here's a wonderful, thick and hearty soup with a touch of sage that tastes great with crusty French bread
Ingredients: 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
Directions: 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.
