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.