Get ready kids – the cold weather is approaching Oklahoma. Rumor has it temps will be plunging tomorrow and highs for Friday are in the low 50′s. Which leads me to this next recipe: Tuscan White Bean Soup.
Tuscan White Bean Soup
I stumbled upon this recipe while preparing for a progressive dinner last year (our home was hosting appetizers). The dinner happened to be during the Lenten season (read: no meat on Fridays), so I had to come up with something spectacular and meatless. This was exceptional. Several guests asked for the recipe and one gentlemen had FOUR bowls of it! It’s smooth, creamy and can be a stand-alone meal or precursor to dinner.
Tuscan White Bean Soup
Ingredients
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1/4 teaspoon ground sage (do NOT use rubbed)
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup heavy cream
1/2 teaspoon freshly ground black pepper
Directions
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. Using an immersion blender, puree the soup until smooth. (You can also do this in a blender; just blend small amounts at a time.) After the soup has been pureed, strain the soup through a medium-fine sieve. I find this step crucial, as it removes any of the small pieces of skin from the beans that might not have been completely pureed and creates an ultra smooth soup. Pour the strained soup back into the soup pan and add the cream and the pepper. Keep warm, covered, over very low heat. Serve in deep soup bowls. (A drizzle of really good extra virgin olive oil is great on top too.)
Serve with sliced, toasted pieces of ciabatta bread that have been rubbed with garlic. It’s the perfect accompaniment to dip in the soup.
Serves 4.
Happy Cooking
Original Recipe courtesy Giada DeLaurentis
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