Tuscan White Bean & Garlic Soup

By brenie_shydee

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 shallots, chopped
• 2 fresh sage leaves, stems removed
• 2 (15 oz) can cannellini beans, rinsed and drained
• 4 garlic cloves, peeled and halved
• 4 c low sodium chicken broth
• 1/2 c heavy cream
• 12 tsp salt
• 1/2 tsp freshy ground black pepper

Details

Servings 4

Preparation

Step 1

Place a medium, heavy soup pot over medium heat. Add butter, olive oil and shallots. Cook, stirring occasionally, until the shallots are softened, about 3 minutes. Add the sage leves, cannellini beans and garlic, 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 blander or food processor and puree until smooth (fill only half full and be careful to hold the top of the blender tightly, as hot liquids expand when blended).

Pour the blended soup back into the pot and repeat with the remaining soup from the bowl. Once all the soup os returned to the soup pot, stir in the cream, salt and pepper. cover and keep warm over very low heat.