Tuscan White Bean and Garlic Soup

Name: Tuscan White Bean and Garlic Soup
Yield: 4 to 6 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 shallots, chopped; 2 sage leaves, stems removed; 2 (15-ounce) 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 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 slices ciabatta bread; Extra-virgin olive oil, for drizzling

December 9, 2011

I love the versatility of cannellini beans. I’ve puréed them to make a dip and have used them as a thickener for soups. They’ve made many appearances in salads and even pasta dishes. This time, though, the cannellini bean is the star, offering a creamy, buttery texture for the base of the soup, which perfectly absorbs the flavors of the aromatics.

Recipe notes

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