we’ve been getting a bunch of rain storms this summer.
it’s so lovely.
because the rain has been cooling everything off almost every evening,
i’ve actually been able to make soup.
this is one of our favorite recipes that i make at least once a week in fall and winter.
it’s so fast and simple.
Tuscan White Bean and Garlic Soup
Recipe courtesy Giada De Laurentiis
2 tbsp butter
1 tbsp olive oil
2 shallots ( i use 1 medium onion)
1 sage leaf
2 (15 oz) cans of cannelloni beans, drained and rinsed
4 cups chicken broth
4 garlic cloves, cut in half
1/2 cup cream
pepper to taste ( i usually add salt, too)
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. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper. Keep warm, covered, over very low heat.
make sure you serve this soup with a loaf of crunchy, warm ciabatta bread
or your husband will look at you like you’re crazy.
he’ll give you the “you expect me to get full off of just soup” face.
it’s not pretty.