Farmers Daughter Herbs

bean and lovage soup
Serves 6-8

3 tbsp. olive oil
1 sliced onion
 1/4 cup blanched lovage stems
1 1/2 cups rinsed black beans,
soaked overnight
6 cups vegetable broth
2 tbsp. brewers yeast
1/2 tsp. chopped, fresh lovage leaves
1/8 tsp. freshly ground pepper
 2 tbsp. dry sherry or white wine
1 chopped tomato

1. In a large soup pot, sauté the onion and lovage stems in the olive oil until the onion is tender and translucent.
2. Add the beans and broth. Bring to a boil. Reduce the heat and simmer for about 3 hr., until the beans are tender.
3. Purée the soup in a blender in small batches along with the yeast, lovage leaves, sherry and pepper.
4. Serve hot with about 1 tbsp. of the tomato sprinkled on top of each bowl.