Now that we're back in California, and I'm weaning myself off my new chocolate covered macadamia nut addiction, I thought I'd post a recipe I tried before leaving Wyoming. It's Tuscan White Bean Soup- perfect for fall and incredibly tasty. I served mine as a side but this soup could also serve as the main course with some toasted bread on the side. Enjoy!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 sage leaf
- 2 (15 ounce) cans of cannellini beans
- 4 cups low sodium chicken broth
- 4 cloves garlic, cut in half
- 1/2 cup cream
- fresh ground black pepper
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallots. Cook, stirring occasionally, until the shallots are softened, about 5 minutes.
Add the beans...
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 into the soup pan, add the cream and pepper. Keep warm and covered over very low heat. Enjoy!
Recipe via Giada