Wednesday, January 28, 2009

White Tuscan Bean Soup

My first Christmas gift was Giada's Kitchen cookbook -- the latest release in her cookbook series and after flipping through the soups this one definitely caught my eye. It is perfect with a grilled cheese sandwich or nice salad on a cool night especially if you are tired of the can soups that are too salty and have lots of preservatives. It requires very few ingredients and creates a nice creamy flavor after blending in the beans. Enjoy!

  • 2 tbsp butter

  • 2 shallots, chopped

  • 1 sage leaf

  • 2 (15 oz) cans cannelloni beans, drained and rinsed

  • 3 1/2 cups chicken broth

  • 4 cloves garlic, cut in 1/2

  • 1/2 cup cream (I used 2%milk to make it a little healthier)

  • 1/2 tsp kosher salt

  • 1/2 tsp freshly ground black pepper

Place a medium, heavy soup pot over medium heat. Add the butter and shallot. Cook 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 (milk) and the salt and pepper. Keep warm, covered, over very low heat.

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