Tuscan White Bean and Garlic Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted from Giada De Laurentis. I use yogurt in place of cream, and a few more sage leaves. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
2 shallots, chopped |
3 sage leaves |
2 (15 ounce) cans cannellini beans, drained and rinsed |
4 cups low sodium chicken broth |
4 garlic cloves, cut in 1/2 |
1/2 cup yogurt |
1/2 teaspoon fresh ground black pepper |
6 slices ciabatta |
extra virgin olive oil, for drizzling |
Directions:
1. Place a medium, heavy soup pot over medium heat.
2. Add the butter, olive oil, and shallot.
3. Cook, stirring occasionally, until the shallots are softened, about 5 minutes.
4. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer.
5. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl.
6. 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. Alternatively use a hand blender.
7. Pour the blended soup back into the soup pan.
8. Puree the remaining soup.
9. Once all the soup is blended and back in the soup pan, add the yogurt and the pepper.
10. Keep warm, covered, over very low heat.
11. FOR THE BREAD:.
12. Place a grill pan over medium-high heat.
13. Drizzle the slices of ciabatta bread with extra-virgin olive oil.
14. Grill the bread until warm and golden grill marks appear, about 3 minutes a side.
15. Serve the soup in bowls with the grilled bread alongside.
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