Easy, peasy, one-two-threesy.
4 cups dried white beans (I used limas)
1 large white onion
1 head garlic
1 cup milk
8 cups (?) water
2 tsp bullion (optional)
2 sprigs sage leaves & twice as many basil leaves, fresh or dried
salt & pepper
Soak your beans overnight. Then put beans, roughly chopped onion, peeled garlic cloves, sage, basil, and water in your soup pot. (8 cups’ water is an approximation – I think I started w/about that much, but had to add more when it boiled down. You just want to generously cover the beans.) Bring to a boil and simmer for at least 2 hours.
Once the beans are soft, blend with an immersion blender or in batches in a regular blender (then return to the pot). After blending, add milk, bullion if desired, and salt & pepper to taste.
Served with shredded parmesan and homemade garlic croutons.