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1
Melt the butter in a small skillet over medium-high heat.
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2
Cook until the butter browns, about 2 minutes.
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3
Add the sage and saute for 30 seconds.
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4
Set aside.
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5
Heat a 4-quart saucepan over medium heat.
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6
Add the bacon and saute for 6 minutes or until crisp and brown.
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7
Remove the bacon with a slotted spoon to a small bowl, leaving the bacon fat in the pan.
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8
Return the pan to medium heat.
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9
Add enough olive oil to the bacon fat to make about 4 tablespoons total.
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10
Add the garlic cloves and stir until they are fully coated.
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11
Cook the garlic until it just begins to brown, stirring frequently to prevent burning, about 5 minutes.
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12
With a slotted spoon, remove the garlic to the bowl with the bacon.
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13
Add the celery and onion to the pan and saute over medium-high heat for 2 minutes, until the vegetables are soft and translucent but not brown.
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14
Add the wine, stir, and cook for 2 to 3 minutes, or until the wine has nearly evaporated.
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15
Add the stock, beans, bacon, garlic, half of the sage, 1 tablespoon of the sun-dried tomatoes, 1/2 tablespoon of the olives, and the cheese, salt, and pepper.
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16
Blend the mixture briefly with an immersion blender, just until the garlic is chopped.
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17
(The texture should be chunky.)
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18
Alternatively, puree the mixture in a food processor or blender, returning the soup to the pan after processing.
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19
Bring to a boil, and then simmer on low heat for 10 minutes.
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20
Serve the soup garnished with the remaining sage, sun-dried tomatoes, and olives.
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21
The soup may be refrigerated for 4 days or frozen for up to 3 months.
