1/2 cup finely chopped sage (reserve a few
whole sprigs for garnish)
1 tbsp whole wheat flour
4 cups vegetable stock
1 tbsp honey
2 cups cooked white beans
1 cup cooked brown rice or other grains
1/4 cup red wine
Method :
Heat oil in a
large soup pot and saute sliced leek, garlic, salt and pepper until
leek is tender. Add sage and saute until sage begins to brown. Stir in
flour and cook for 2-3 minutes. Slowly stir in vegetable stock and
honey, and simmer until mixture begins to thicken. Add cooked beans,
cooked rice, and wine, and heat through until beans are soft. Serve in
individual bowls garnished with sprigs of fresh sage.
Lightly
browned sage, red wine, and a hint of honey bring out the delicate
flavor of white beans in this creamy, memorable soup.