White Bean Soup with Sage

Sage and white beans are a classic Italian pairing, and this quick soup shows exactly why. Sage brings an earthy, gently peppery, almost piney note that’s the ideal counterpoint to mild, creamy great northern beans, lifting them out of blandness.

Because it starts with canned beans, it’s genuinely fast, ready in about half an hour. Don’t drain them, though: the starchy bean liquid goes right into the pot and lightly thickens the broth, giving the soup body without any cream or flour.

You build a quick aromatic base by softening onion, garlic and shredded carrot, then add the beans, chicken broth, a diced tomato and the sage. Since the beans are already cooked, it needs only a short simmer, just long enough to marry the flavors.

The result is a light, low-fat, comforting bowl that tastes far more involved than its short ingredient list and quick cook time suggest.

Kitchen Tips

• Add the canned beans with their liquid. The starch lightly thickens the broth and adds flavor, so there’s no need for cream.
• Mash a ladleful of the beans against the side of the pot for a thicker, more rustic soup.
• Use fresh sage if you can. Its flavor is brighter and more aromatic than dried here.

Variations

• Use vegetable broth to make it fully vegetarian.
• Add a Parmesan rind as it simmers, or stir in chopped kale or spinach for greens.
• Finish with a drizzle of good olive oil and a squeeze of lemon, and serve with crusty bread.