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Export 8 ingredients for grocery delivery
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.
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