This soup was featured on my HMO's nutrition blog. It's super fast and easy. We tried it last week and gave it two thumbs up.
Normally, I equate bean soup with penetence food; something you eat to try to make up for a long recreational calorie binge. Now I wonder if my problem was that I just don't spice the soups enough to make them tasty.
I've never used so much fresh sage in one dish before. It gave the soup a green-peppery taste. In fact, I skipped adding any more pepper.
My "one large onion" yielded probably one cup's worth, chopped. Next time I'll reduce the recipe to1/2 c-3/4 c and see if I like the blend better.( The recipe )