This hearty vegetarian soup is packed with cannellini beans, sun-dried tomatoes and escarole.

In a large pot over medium heat, heat the oil. Add the onion, garlic and sage. Cook for 5 minutes or until onions are translucent. Add the vegetable stock, beans and tomatoes to the pot. Simmer for 20 to 30 minutes.

Transfer two-thirds of the soup to a blender or food processor and process until pureed. Stir puree back into the pot. Add the escarole, salt and pepper. Cook until escarole is wilted, about 2 minutes.

• 2 teaspoons olive oil
• 2 cups diced onions
• 2 teaspoons chopped garlic
• 2 teaspoons chopped fresh sage
• 2 cups vegetable stock
• 2 cups drained cannellini beans
• 1/2 cup sun-dried tomatoes
• 4 cups escarole, stacked, rolled and cut vertically into uniform strips
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper