Soup, White bean and garlic

By mangia_g2

Ingredients

• 2 TB butter
• 1 TB olive oil
• 2 shallots, chopped
• 1 fresh sage leaf
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 4 cups chicken broth
• 4 garlic cloves, halved
• 1/2 cup heavy cream
• 1/2 tsp pepper

Details

Servings 4

Preparation

Step 1

In a heavy soup pot over medium heat, add butter, oil, and shallots. Cook, stirring occasionally, until shallots are softened, about 5 minutes. Add sage and beans and stir to combine. Add broth and bring to a simmer. Add garlic and simmer until garlic is softened, about 10 minutes.

With immersion blender, puree the soup partially, leaving it as chunky as you like. Add the cream and pepper and serve.