KitchenMagician's Recipe

VEG - TUSCAN WHITE BEAN SOUP

Category: Cream Soups

Makes 6 servings.

1 T. olive oil
2 T. butter
2 shallots, chopped
1 sage leaf
2 15-oz. cans cannelloni beans, drained and rinsed
4 c. chicken broth
4 cloves garlic, halved
1/2 c. light cream
1/2 tsp. black pepper

6 slices ciabatta bread
olive oil

Heat oil and butter in a large stockpot over medium heat.
Add shallots and cook, stirring occasionally, for 5 minutes, or until shallots are softened.
Add sage and beans and stir to combine; add broth and bring the mixture to a simmer.
Add garlic and simmer 10 minutes, or until garlic is softened.
Remove from heat and puree with a hand-held immersion blender until smooth; add cream and black pepper.
Keep warm, covered, over very low heat.
Place a grill pan over medium-high heat.
Drizzle the slices of ciabatta bread with olive oil.
Grill bread until warm and golden grill marks appear, about 3 minutes a side.
Serve soup in bowls with grilled bread alongside.