White Bean Soup with Baby Turnip Greens and Sage

This soup, a hearty lunch or comfort food supper, is a blend of earthy vegetables, flavors and nutrients. In my local area more and more organic foods are being introduced into the grocery stores, including organic dry beans. The baby turnip greens and sage I was lucky enough to be able to pick from our garden but you can use any greens you want (spinach is good!) and the fresh sage can usually be found at the grocery store. If not you can substitute 1/2 tsp of dried sage.

WHITE BEAN SOUP WITH

 BABY TURNIP GREENS AND SAGE

1 1/2 cups cooked white beans, drained

3 cups vegetable broth

1/2 of a yellow onion, chopped

2 cloves minced garlic

3 fresh sage leaves

1 cup roughly chopped loosely packed baby turnip greens (or greens of your choosing)

1 stalk of celery chopped

1 carrot chopped

1 T olive oil or coconut oil

black pepper

grated Parmesan cheese

Saute the onion, garlic, celery and carrot in the oil until the onion is translucent. Add the greens and the sage and cook until the greens are wilted. Add the beans and the broth, bring to a boil and simmer for about 30 minutes until all vegetables are tender. Using a potato masher mash the soup vegetables until roughly mashed and the soup is nicely thickened. Ladle into a soup bowl and sprinkle with Parmesan cheese and black pepper. Serve with rustic bread or croutons.