Ingredients
- 2 tablespoons butter
- 1 tablespoon essential olive oil
- 2 shallots, chopped
- 1 sage leaf
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 cloves garlic clove, decline in 1/2
- 1/2 cup cream
- 1/2 teaspoon freshly ground pepper
- 6 slices ciabatta bread
- Extra-virgin essential olive oil, for drizzling
Directions
Convey a medium, heavy soup pot over medium heat. Add some butter, essential olive oil, and shallot. Prepare, stirring from time to time, before the shallots are softened, about a few minutes. Add some sage and beans and stir to mix. Add some stock and produce the mix to some simmer. Add some garlic clove and simmer before the garlic clove is softened, about ten minutes. Pour the soup right into a large bowl. Carefully ladle 1/3 to at least oneOr2 from the soup right into a blender and puree until smooth. Make sure hold the top blender tightly, as hot fluids expand when they're blended. Pour the blended soup into the soup pan. Puree the rest of the soup. Once all of the soup is blended and during the soup pan, add some cream and also the pepper Keep warm, covered, over really low heat.
Convey a grill pan over medium-high temperature. Drizzle the slices of ciabatta bread with extra-virgin essential olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls using the grilled bread alongside.