White Bean and Roasted Garlic Soup

from Vegan with a Vengeance by Isa Chandra Moskowitz

Servings: 8

• 2 Tbs olive oil
• 1 medium onion, chopped (about 1 1/2 cups)
• 1 tsp salt
• black pepper
• 1/2 tsp fennel seeds, crushed
• 4 c vegetable broth, or 2 bouillon cubes dissolves in 4 c water
• 3 c cooked great northern (white) beans, rained (or canned and rinsed - 2 cans)
• 3 fresh sage leaves, chopped
• 1 bay leaf
• juice of 1/2 lemon, or to taste
• 2 heads garlic, roasted

1. Saute the onions in the olive oil for 5 to 7 minutes
2. Add seasonings and saute for 1 minute more.
3. Transfer to soup pot.  Add broth, beans, sage, and bay leaf.  Bring to a boil, then lower heat and simmer uncovered for 5 minutes.  Remove the bay leaf.
4. Add the roasted garlic and puree in batches.
5. Return to the pot and add the limon juice.
6. Serve garnished with fresh fennel leaves, peeled carrot, and/or parsley.