Servings: 6

2 cups beans (mung beans or white beans) 2 cups beans (mung beans or white beans)
2 cups bone broth 2 cups bone broth
1 cup water 1 cup water
2 tablespoons olive oil 2 tablespoons olive oil
1 onion, diced 1 onion, diced
3 large carrots, diced 3 large carrots, diced
1 large sweet potato, diced 1 large sweet potato, diced
4 cloves garlic, whole 4 cloves garlic, whole
1/2 teaspoon salt ½ teaspoon salt
1/4 teaspoon pepper ¼ teaspoon pepper
1 bunch sage leaves 1 bunch sage leaves
1 small bay leaf 1 small bay leaf
4 nests Jovial egg noodles 4 nests Jovial egg noodles
Grated Parmesan cheese Grated Parmesan cheese

Puree the beans with an immersion blender until smooth. Add a little water if needed.
In a medium stock pot, cook oil, onion, carrot, potato, garlic, salt and pepper on medium-low heat for five minutes, stirring frequently.
Add the pureed bean mixture and the broth and water. Add sage and bay leaf. Bring soup to a boil on high heat, then reduce and simmer for 10 minutes, covered.
Add the noodles to the pot and cook for 15 minutes or until soft. Remove bay leaf.
Serve with a fresh drizzle of extra virgin olive oil and grated Parmesan.