Navy Bean Soup - TODAY.com

Preparation 1. Pick through the beans and clean. 2. Soak the beans in water overnight in the refrigerator. 3. Drain beans, rinse with warm water and set aside. 4. Add oil to a sauce pot and heat. Once oil is hot, sauté the celery, onions, pepper, garlic, and bay leaves for about 6-8 mins Then add your salt, black pepper, cayenne pepper, sugar and sage. 5. Reduce heat, add tomato paste and stir to combine your ingredients. 6. Now add your beans and cover with hot water at least 2 inches above beans. 7. Cook over medium heat until very soft. 8. If liquid reduces too low, add more hot water to the pot and adjust season. 9. When beans are done, check your seasoning once more and remove bay leaves. Blend the soup with an immersion or high-speed blender. 10. Ladle the soup into bowls and garnish with fried sage leaves and extra virgin olive oil on top.