Tuscan Bean Soup
Hearty white bean soup with fresh homegrown sage and sourdough croutons
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 2 shallots chopped
- 1/2 teaspoon salt
- 2 fresh sage leaves chopped
- 4 large garlic cloves chopped
- 3 cans cannellini beans 14.5oz
- 5 cups chicken broth
- 1/2 teaspoon pepper
- 1/3 cup cream
Instructions
- Heat olive oil in dutch oven on medium heat.
- Add shallots and sprinkle with salt. Sauté just until starting to brown.
- Add beans, garlic and sage and stir for 1 minute. Do not let garlic burn.
- Add chicken broth and bring to a simmer for 15-20 minutes.
- Use an immersion blender to blend soup partly. Less blending creates a heartier soup with more whole beans. More blending makes it very smooth and creamy.
- Add cream and stir. Sprinkle with salt and pepper to taste.
- Sprinkle sourdough croutons on top and serve.
Notes
Soup leftovers can be refrigerated or frozen. Best to reheat on stovetop.
If fresh sage is not available, use 1 teaspoon dried sage. Fresh thyme would make a nice substitute as well.
If fresh sage is not available, use 1 teaspoon dried sage. Fresh thyme would make a nice substitute as well.