08-27 Tuscan Bean Soup

Bri's favorite soup!

Sauté over med-hi heat: 

2 shallots, cubed 

2T unsalted butter 

2 T olive oil 

salt 

until softened 

then add: 

2 cans cannelini beans, drained and rinsed 

1 sage leaf 

4 c chicken stock 

4 cloves garlic, minced 

Simmer for about 10 minutes then blend with immersion blender 

add over lo heat: 1/2 c heavy cream or creme fraiche 

freshly ground pepper 

and serve with ciabatta bread toasted with olive oil under broiler. 

 This is from Giada also.