Step 2

Add evoo to a large Dutch oven and place over medium heat. Saute onions, carrots, fennel, and celery for 5 to 7 minutes, until lightly browned. Add garlic and saute for 1 minute. Add beans and broth.

Step 3

Blend soup in pot with immersion blender until it’s smooth with some good chunks. Or carefully blend half of hot soup in a blender.

Step 4

Puree in small batches until soup is smooth. Pour soup back into pot.

Step 5

Simmer for 20 minutes and season to taste with salt and pepper. Ladle into bowls and top with a few Fried Sage leaves and a drizzle of extra virgin olive oil. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.