1. |
Combine half the oil and half the garlic in a heavy pot over medium-low heat. Cook 1 to 2 minutes until fragrant. |
2. |
Stir in onion. Increase heat to medium and saute 6 to 7 minutes or until softened. |
3. |
Stir in tomatoes, stock, sage and bay leaf. Season with salt and pepper to taste. Simmer 20 minutes. |
4. |
Add beans and simmer 10 to 15 minutes. |
5. |
While soup is cooking, combine remaining garlic, salt and 1 tablespoon of parsley in a mortar and pound to a paste. Stir in remaining oil, cheese, parsley and vinegar. |
6. |
Serve soup with a spoonful of sauce. Serve chilled if desired. |