Food Network: Tuscan White Bean and Garlic Soup

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Tuscan White Bean and Garlic Soup
Recipe courtesy Giada De Laurentiis

Ingredients
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Instructions
Place a medium, heavy soup pot over medium heat. Add
the butter, olive oil, and shallot. 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, about 10 minutes. Pour the soup into a large
bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until
smooth. Be careful to hold the top of the blender tightly, as hot liquids expand
when they are blended. Pour the blended soup back into the soup pan. Puree the
remaining soup. Once all the soup is blended and back in the soup pan, add the
cream and the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with
extra-virgin olive oil. Grill the bread until warm and golden grill marks appear,
about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.