For Christmas dinner this year, I wanted to try a new soup. This one that had so many ingredients I enjoy so I decided to try it.

This recipe is courtesy of Giada DeLaurentis.

The cannellini beans make this soup a hearty, soulful-like dish. There are so many ways you can use these beans (such as in dips, salads or pasta).

This soup prepares them in one of my favorite ways. 

In this recipe, the beans offer a creamy, rich texture that, combined with the other ingredients, makes a wonderful soup for those cold days ahead of us.

Ingredients for the Soup

2 tbsp. unsalted butter
1 tbsp. good olive oil
2 shallots, chopped
2 sage leaves, stems removed and chopped
2 (15-ounce) cans cannellini beans, rinsed and drained
4 garlic cloves, chopped
4 cups low-sodium chicken broth (I used regular chicken broth)
1/2 cup heavy cream (I used half and half)
1/2 tsp. kosher salt
1/2 tsp. pepper

 

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil and shallots. Cook, stirring occasionally until the shallots are softened, about 3-4 minutes.

Add the sage leaves, cannellini beans and garlic and stir to combine about 1 minute.

Pour chicken broth into the pot. Bring the mixture to a simmer and cook gently until the garlic is softened, about 15 minutes.

Using an emersion blender or a food processor, puree until smooth. (Be careful to hold the top of the food processor tightly as hot liquids can expand when the are blended. Do not fill the food processor to the top with the liquid).

Once all of the soup is blended, stir in the cream (or half and half), salt and pepper. 

Cover and keep warm over low heat.

Stay warm!

Enjoy!

It’s that simple!