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