Ingredients
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2 tablespoons butter
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1 tablespoon olive oil
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2 shallots or 1/4 cup red onion, chopped
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2 (15 ounce) cans cannellini beans, drained and rinsed
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4 cups low sodium chicken broth (I use 4 cups water and add 1-2 chicken boullion cubes to taste)
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4 garlic cloves, smashed
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1/2 cup heavy cream
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1/2 teaspoon fresh ground black pepper
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salt, to taste
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1 fresh sage leaf
Instructions
- In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
- Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
- If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
- Add cream, black pepper, and salt to taste. Keep warm over very low heat!