• 2 Tbs. olive oil
• 2 clove garlic, minced
• 1 onion\cooked, finely chopped
• 1 Lbs. recipe-ready crushed tomatoes
• 4 cup vegetable stock
• 1/2 tsp. sage, or 1 tsp. fresh, chopped
• 1 bay leaf
• 1-1/2 Lbs. canned navy beans, rinsed and drained
• 1/4 tsp. salt (optional)
• 1 cup parsley, finely chopped
• 2 Tbs. grated Parmesan cheese
• 1 Tbs. red wine vinegar

Combine half the oil and half the garlic in a heavy pot over medium low heat. Cook 1-2 minutes until fragrant. Stir in onion. Increase heat to medium and saute 6-7 minutes or until softened. Stir in tomatoes, stock, sage and bay leaf. Season with salt and pepper to taste. Simmer 20 minutes. Add beans and simmer 10-15 minutes. While soup is cooking, combine remaining garlic and salt in a mortar and pound to a paste (or use a small bowl and a wooden spoon). Add 1 Tbs. chopped parsley and mash into a paste. Stir in remaining oil, cheese, remaining parsley and vinegar. Serve soup with a spoonful of sauce. Serve chilled, if desired.