1 Video | Photo: Tuscan White Bean and Garlic Soup Recipe
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 sage leaf
- 2 (15-ounce) cans cannellini 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
Directions
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.
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By jmhgypsy3
east islip, ny
on May 21, 2013
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it was easy and fast to whip up. Taste amazing light for summer dinner.
By bethiemac
Cleveland, OH
on February 27, 2013
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This is my favorite soup recipe right now. I LOVE it. I can't believe there's no added salt. Of course, I didn't have low-sodium chicken broth, so I used regular. (I use GFS chicken base for all my chicken broth: I just make exactly how much I need at a time. More modifications: I didn't puree all the beans. I left some un-pureed: I like the texture better that way. I also used just a little splash of half and half instead of heavy cream. I thought it needed a little something else, e.g. some greens. I add baby spinach at the end, stems removed. I put the spin. in at the end, keep the heat on REALLY low, and while I'm grilling the ciabatta bread, the spinach cooks just enough from the heat of the soup. As good as you'd get in any restaurant, if not better.
By topchefddb
Phoenix AZ
on February 10, 2013
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This was an amazing dish, and hard to believe there is no meat. It is rich and satisfying. I also increased the beans to 3 cans and reduced the stock to 3 cups. I didn't have fresh sage, so I subbed fresh rosemary. Also subbed onion for shallot and added celery and a handful of sundried tomatoes that my sister brought me from Italy. It gave the soup pretty little red specks that look like bacon. Love love this recipe. I will make it again and again, Next time with my beans from scratch. Thanks Giada!
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