White Bean Celery Soup with Fresh Sage

Serves 4

Soak beans in water 6–8 hours. Discard soaking water and replace with 4 cups fresh water or enough to cover the beans plus an additional 1" depth above the surface. Add kombu and pressure cook beans for 25 minutes (or cook on the stove-top for 2 hours). Meanwhile, heat oil in a skillet and sauté onion, celery, and sage, seasoned with tamari, for 20 minutes. Add vegetables and any accumulated cooking liquid to the cooked beans. Stir in grated lemon peel and allow flavors to mingle for 10 minutes before serving.

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