In a medium sized pot (or sauce pan) on the stove add a little olive oil and heat to medium/low. Add sage, garlic and onion. Stir fairly often until onions have become translucent. Remove the oil from remaining in the pot.
Pour in your white beans and stock and reduce to a low heat. Leave this on the stove until beans become soft. Usually about 30 minutes.
Once the beans are completely cooked, remove pot from heat. Pour the soup into a large blender and puree the mixture. Add salt and pepper and blend once more.
Pour into bowls and serve with roasted brussel sprouts on top. Even better with crostini.
Notes
- Stock: You can use a meat-based broth if that's what you have on hand and don't wish to have a vegan soup.