2 Tbs unsalted butter
1 Tbs olive oil
2 shallots, chopped
2 sage leaves, stems removed
2 (15 oz) cans cannellini beans, rinsed and drained
4 garlic cloves, peeled and halved
4 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 tsp. salt
1/2 tsp. freshly ground 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 3 minutes
- Add the sage leaves, cannellini beans, and garlic and stir to combine. Add the chicken broth to the pot. Bring the mixture to a simmer and cook gently until the garlic is soft, about 15 minutes.
- Pour half of the soup into a large bowl. Carefully ladle a third to half of the soup from the bowl into a blender or food processor and puree until smooth. Pour the blended soup back into the pot and repeat with the remaining soup from the bowl.
- Once all of the soup is returned to the soup pot, stir in the cream, salt, and pepper. Cover and keep warm over very low heat.