Tuscan White Bean & Garlic Soup

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photo-421Normally I am the one posting pictures of snow in the mountains but this week those of you back East are enduring the winter weather while here in Park City we are enjoying unusually warm days. Not so good for the mountains that are suppose to open on November 23rd!

We have some winter weather in the forecast for this weekend. Meanwhile, Park City Mountain is busy blowing snow, although they will probably only have enough for one or two trails on opening day- also known as the “white ribbon of death”! I am always looking for something cozy and easy for dinner when it snows, especially that first snow fall of the season.

I don’t feel like I’m ever really ready for that first snowfall, or when it gets cold enough to turn on the heat for the first time! Its that transition from Fall to Winter that is the hardest, once all the lovely snow blankets the ground, I’m a happy camper! This white bean and garlic soup is super easy and only takes about 20 minutes to whip up. Serve it with some hearty whole wheat bread or rosemary focaccia and dinner is done! Enjoy!

Tuscan White Bean & Garlic Soup (Serves 4 to 6)

Ingredients:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 2 sage leaves
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 5 cloves garlic, cut in 1/2
  • 1/2 cup cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. In a medium to large pot, add the butter, olive oil, and shallots. Cook, stirring occasionally, over medium heat until the shallots are softened, about 5 minutes.
  2. Add the sage, beans and stock and stir to combine. Bring the mixture to a simmer. Add the garlic and continue simmering until the garlic is softened, about 10-15 minutes.
  3. Using an immersion blender or if using a regular blender, blend in batches, and puree the soup. Be careful to hold the lid of the blender tightly, as hot liquids expand when they are blended.
  4. Once all the soup is blended, pour it back into the soup pan, add the cream, salt and pepper (add more salt and pepper to taste as necessary). Keep warm, covered, over very low heat until ready to serve. Serve with fresh bread warmed in the oven.

Adapted from Giada De Laurentiis

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