Tuscan White Bean Soup

2 TBS. butter

1 TBS olive oil

2 shallots, chopped

1 sage leaf

2 – 15oz. cans of cannellini beans

4 C. low sodium chicken broth (I use Imagine no chicken broth)

4 cloves garlic, cut in half

1/2 C. whipping cream

pepper

 

In a medium soup pot over medium heat, add butter, olive oil, and shallots. Cook until shallots are soft – about 5 minutes. Add garlic and simmer until garlic is soft – about 10 minutes. Add bean and sage. Stir and then add the stock and bring to a simmer. Scoop 1/2 of the mixture into a blender and puree until smooth. Pour the pureed part into another pot and puree the other 1/2. Once it is all pureed, add the cream and pepper. Keep warm by covering and simmering over low heat.

 

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