Tuscan White Bean Soup with Sage and Olive Oil

If using dried beans, soak them in cold water for at least 4 hours or overnight. Drain and rinse.

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add the garlic and chopped sage and cook for another minute until fragrant.

Add the drained and rinsed cannellini beans (or canned beans), vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beans are tender.

Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, you can remove about 1 cup of the soup and blend it in a regular blender, then return it to the pot.

Season with salt and pepper to taste.

Ladle the soup into bowls. Drizzle generously with olive oil and garnish with a few whole sage leaves, if desired. Serve hot with crusty bread for dipping.