There is nothing more satisfying then a hot, creamy bowl of soup on a rainy day. One of my challenges this fall and winter is to learn how to make more homemade soups. They are perfect for freezing and to have multiple meals during the week. The White Bean & Garlic Soup was my first attempt at a new soup recipe and, might I say, it was a success! This bean soup is super easy and quick. Great for weeknight cooking that hits the spot.
White Bean & Garlic Soup
(Adapted from Giada De Laurentiis' Tuscan White Bean & Garlic Soup)
Serves 4 to 6
2 Tbsp butter
1 Tbsp olive oil
3 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained & rinsed
3 cups low-sodium chicken broth
5 cloves garlic, cut in half
1/2 cup cream
1 teaspoon freshly ground black pepper
6 slices toasted ciabatta bread for dipping
Place a medium pot over medium heat. Add the butter, olive oil, and shallots. Cook and stir occasionally until the shallots are softened, about 5 minutes. Add the sage and beans. Add the chicken stock and bring the mixture to a simmer. Now add the garlic and simmer until the garlic is softened, about 10 minutes. Turn off the heat and using an immersion blender blend the soup until it is creamy with no lumps. Turn the heat back on, add the cream and pepper. Heat until warm and ready to serve. Enjoy!