Place beans in a medium bowl and cover with cold water; let stand overnight. Rinse with cold water; drain.
Place the beans in a pot and cover with water and stock; simmer, covered, for 50 minutes or until tender.
Blend beans and reserved cooking liquid until smooth.
Meanwhile, heat 2 tablespoons of the oil in a saucepan; stir in onion and celery. Cook until the onion is tender and translucent. Add in garlic and cook for 5-7 minutes. Remove from the saucepan. Set aside.
Add sausage to the same saucepan; cook until crispy on both sides. Drain and remove from the pan. Set aside.
Once the beans are tender, stir in the onion, celery, and garlic.
Remove 2 cups of the bean mixture from the pot and place in a blender. Remove the center cap from the blender and cover it with a paper towel. Blend until smooth.
Pour the blended mixture into the remaining beans in the pot and stir. If you prefer to blend the complete mixture, add it all to the blender.
Remove from heat and add in your sausage and serve.
Add toppings of your choice. I added in a little truffle oil and fresh parsley and served it with honey cornbread.
If you don’t have time to let beans soak, you can use canned beans, rinsed and drained. Only cook for 20 minutes.
Serving Size:1 bowl
Keywords: white bean soup, white bean and sausage soup, soup