Sunday, January 25, 2009

Tuscan White Bean and Garlic Soup

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings (8 cups)


* 2 tablespoons butter
* 1 tablespoon olive oil
* 2 shallots, chopped
* 1 sage leaf
* 2 (15-ounce) cans cannelloni beans, drained and rinsed
* 4 cups low-sodium chicken broth
* 4 cloves garlic, cut in 1/2
* 1/2 cup cream
* 1/2 teaspoon freshly ground black pepper
* 6 slices ciabatta bread
* Extra-virgin olive oil, for drizzling


Place a medium, heavy soup pot over medium heat. Add the butter, olive
oil, and shallot. Cook, stirring occasionally, 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 and
the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of
ciabatta bread with extra-virgin olive oil. Grill the bread until warm
and golden grill marks appear, about 3 minutes a side. Serve the soup
in bowls with the grilled bread alongside.


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