Tuscan Bean Soup

Yum! My house smells like garlic. I know I should be outside grilling today because it is finally 70 degrees but I had this recipe on my list to make this week and it’s a healthy weeknight dinner. This soup is silky and satisfying with hints of sage and garlic. Blending part of the soup gives it a creamy finish while leaving some beans for texture. So before you say good bye to winter, make this soup for a great dinner.

Tuscan Bean Soup 


2 tablespoons butter

1 tablespoon olive oil

2 shallots, chopped

2 sage leaves

2 (15-ounce) cans cannellini beans, drained and rinsed

4 cups low-sodium chicken broth

4 cloves garlic, chopped

1/2 cup cream

1/2 tsp. salt

1/2 teaspoon freshly ground black pepper

olive oil for drizzling


In a dutch oven or heavy pot add the butter, olive oil, and shallot over medium heat. Cook, stirring occasionally, until the shallots are softened, about 3 minutes. Add the sage, garlic, and beans and stir to combine. Add the stock and bring the mixture to a simmer. Let simmer for about 15 minutes. Ladle half of the soup into a blender and blend until smooth. Pour the pureed soup back into the pot and stir together over low heat. Add the heavy cream, salt, and pepper. Serve warm with a drizzle of olive oil, sprinkle of fresh sage, and a hint of black pepper. Serves 6.

Adapted from Tuscan White Bean & Garlic Soup 

Katie’s Tip:

*If you can’t find Cannellini beans, you can use Great Northern beans or Navy beans.

Creamy bean soup with garlic and sage.

Creamy bean soup with garlic and sage.

Bueller? Bueller? Anyone?

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