Tuscan White Bean Soup
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!
Ingredients:
- 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.
Yum, this sounds perfect for fall/winter weather!
ReplyDeleteOh my goodness that sounds fantastic - I definitely need to try that!
ReplyDeletelooks so comforting and delicious.
ReplyDeleteThat looks SO DELICIOUS & perfect for this weather :)
ReplyDeleteYes this soup is perfect for cold weather! It's so warm and creamy... mmm I think I need to make some right now seeing that it's negative 11 right now lol
ReplyDelete