After a brief tease with spring like weather, winter is back in full force! With a forecast of a blizzard, temperatures dipping, bone chilling winds and ice, I can't think of anything better for lunch than a bowl of Tuscan White Bean and Garlic Soup. It is creamy, buttery with aromatic flavors; a welcome delight for any day, especially a cold winter day!
Tuscan White Bean and Garlic Soup
Adapted from
Giada's Kitchen New Italian Favorites
Ingredients
2 tablespoons unsalted butter
1 teaspoon olive oil
2 shallots, chopped
2 sage leaves, stems removed
2 (15 ounce) cans of cannellini beans
rinsed and drained
4 cloves garlic, peeled and halved
1/2 cups low sodium chicken broth
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place a medium, heavy sauce pan 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, cannelloni 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 seconds. Pour half of the soup into a large bowl. Careful ladle a third of the soup into a third to half from the bowl to the blender or food processor and purée until smooth. Pour the blended soup back into the pot and repeat with the remainjng soup from rhe bowl. Once the soup is returned to the pot, stir in the cream, salt and pepper. Cover and keep warm over low heat.
Serve with grilled ciabetta bread or panini.
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