Wednesday, October 29, 2008

Tuscan White Bean and Garlic Soup

Here's another recipe from Giada's new cookbook. I made this on Sunday instead of salad. Publix was out of cannellini beans, so I substitued Great Northern Beans with no ill effect. I also substitued 1/4 tsp. of dried, ground sage for the sage leaves.


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

  1. 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
  2. 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.
  3. 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.
  4. 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.

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