WHITE BEAN, GARLIC AND SAGE SOUP
1 lb. dry Great Northern or navy beans
1 c. chopped onion
1 T. olive oil
2 T. bottled minced garlic or 12 cloves minced
4 cans (14 oz. each) chicken broth
2 T. snipped fresh sage
1/2 t. coarse ground black pepper
Rinse and pick through beans; place in Dutch oven with 8 c. water; bring to boil; reduce heat and simmer for 2 minutes. Remove from heat; cover and let stand for 1 hour or place beans in a Dutch oven with water; cover and let stand overnight. Drain and rinse beans; set aside.
Using same Dutch oven, cook onion in hot oil over medium heat until tender; add garlic, cook and stir 1 minute. Stir in beans a broth; bring to boiling; reduce heat; cover and simmer for 1 to 1 1/2 hours or until beans are tender. Stir in sage and pepper; season to taste with salt.