Tuscan White Bean Soup

Ingredients

• 2 TBS unsalted butter
• 1 TBS olive oil
• 2 shallots, chopped
• 1 1/2 tsp rubbed sage
• 2 (15 oz) cans of cannellini beans
• 4 garlic cloves, peeled and roughly chopped
• 4 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the olive oil and butter in a large soup pot over medium heat. Add the shallots and cook, stirring occassionally until shallots are softened–about 3 minutes. Add the garlic and cook a few minutes more, stirring frequently. Add the sage, beans, and chicken broth. Bring the mixture to a simmer and cook about 15 minutes.
2. Using an immersion blender, blend the soup until almost smooth–there should still be some texture to the soup. Alternately, blend half of the soup in a blender until smooth and return to the pot. Add the creamy, salt, and pepper and stir in.
3. Serve warm and enjoy!