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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.
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