Tuscan White Bean and Garlic Soup #827 4/07

Categories:
New 2007, soups-stews, ToTryAgain

2 tablespoon Butter
1 tablespoon olive oil
2 shallots; chopped
1/2 teaspoon sage
2 15 oz can cannelloni beans; drained
4 cups chicken broth
4 clove garlic; rough chopped
1/2 cup cream (heavy)
1/2 teaspoon black pepper; fresh ground
12 slices ciabatta bread
garlic infused olive oil; for drizzling
parmesan cheese; optional

Place a medium heavy soup pot over mediem heat. Add the butter, olive oil, and shallots. Cook, stirring occasionally until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, abot 10 minutes. Using an immersion blender, puree the soup. Add the cream and pepper and puree again until smooth. Drizzle the slices of ciabatta with the olive oil and toast or broil until nice and crisp. Serve with the soup. Put some fresh ground parmesan over the bread and the soup if desired.

Contributor: Giada DeLaurentiis

Yield: 6 servings