Here’s a quick and delicious soup that sadly, I can’t take credit for. All I can do is share my picture with you and tell you that it’s really, really good! I made this as a first course to another of Giada’s recipes from the same book, the mouthwatering and impressive Eggplant Timbale. I was a little hesitant to do a soup instead of a salad, since my family leans more towards salads as a first course, but I’m really glad I went with the soup. Everybody really enjoyed it and my father and husband happily finished off the pot. The only change I might try next time is roasting the garlic, to obtain a flavor a bit more sweet and mellowed.
Tuscan White Bean and Garlic Soup
Giada’s Kitchen: New Italian Favorites
2 tablespoons butter
1 tablespoon 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, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
additional sage leaves for garnish
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 until ready to serve.