i will make this...i've been needing to work up a go-to bean soup recipe for about 30 yrs...
(i would probably mash up some of those beans for creamy texture and color...)
I didn't print that in the recipe, but that's exactly what I do. I take a potato masher and crush some of the beans into a paste,after they've softened, and mix it back in. It does thicken the broth. You'll love this soup. Get a good smoked ham steak to dice up and that will add another nice flavor. The fresh sage adds so much, too.
I also forgot to mention that potato makes a good thickening agent, too. Just cut up a potato or 2, into chunks, and boil. When the potato is soft, drain and mash. Add the mash to the soup, and you have a nice, thick broth. Although I didn't do it with the soup that is pictured, I prefer the potato thickener. I've read you can also use instant mashed potato to thicken your soup base. I've never tried it, but it should work.
