Tuscan White Bean & Garlic Soup
From Giada's Kitchen: New Italian Favorites
Hands-on time: 5 minutes
Cooking time: 20 minutes
2 tbsp unsalted butter
1 tbsp olive oil
2 shallots, chopped
2 sage leaves, stems removed (Ruth’s note: I didn’t have sage leaves so I used 2 sprigs of fresh thyme instead – a tasty option)
1 cans (15oz/425g) cannellini beans (or other white beans), drained & rinsed
4 garlic cloves, peeled and halved (Ruth’s note: I just smashed the garlic cloves after peeling them)
4 cups low-sodium chicken broth
½ cup heavy cream
Salt & pepper to taste
1. In a medium sized heavy bottomed saucepan over medium heat, sauté the shallots in the butter and olive oil until the shallots are softened, about 3 minutes or so. Add the sage (or thyme sprigs), beans and garlic and stir to combine. Add the broth and simmer gently for about 15 minutes.
2. Puree the soup. Giada’s method: pour half the soup in a large bowl. Carefully ladle a third into a blender or food processor and puree until smooth. Pour the blended soup back in the pot and repeat with the remaining soup in the bowl. (Ruth’s method: use an immersion blender in the pot and pulse until the soup is mostly smooth with some chunks left for texture).
3. Add the cream, salt & pepper, cover and keep warm until ready to serve.
Giada serves it with some grilled ciabatta bread drizzled with olive oil. Perfect!