Tuscan White Bean and Garlic Soup

By adriennehannis

Ingredients

• 2 tbsp. unsalted butter
• 1 tbsp. olive oil
• 2 shallots, chopped
• 2 sage leaves, stems removed
• 2 15 oz. cans cannellini beans, rinsed and drained
• 4 garlic cloves, peeled and halved
• 4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 6 slices ciabatta bread
• Extra-virgin olive oil, for drizzling

Details

Servings 4

Preparation

Step 1

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallots. Cook, stirring occasionally, until the shallots are softened, about 3 minutes.

Add the sage leaves, cannellini beans, and garlic and stir to combine. Add the chicken broth to the pan. Bring the mixture to a simmer and cook gently until the garlic is softened, about 15 minutes.

Pour half of the soup into a large bowl. Carefully ladle a third to half of the soup from the bowl into a blender or food processor and puree until smooth (be careful to hold the top of the blender tightly, as hot liquids expand when they are blended). Pour the blended soup back into the pot and repeat with the remaining soup from the bowl. Once all the soup is returned to the soup pot, stir in the cream, salt, and pepper. Cover and keep warm over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with the extra-virgin olive oil. Grill the bread until it is warm and golden grill marks appear, about 3 minutes per side. Serve the soup in bowls with the grilled bread alongside.