1 Place a medium pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened.
2 Add the sage leaf and beans and stir to combine.
3 Add the stock and bring the mixture to a simmer. Add the garlic cloves and simmer until the garlic is softened, about 10 minutes.
4 Add a cooked potato (I microwaved one)
4 Puree the soup with either a hand blender or a regular blender. Once all the soup is blended and back in the soup pan, add peppa.
5 Keep warm, covered, over very low heat until ready to serve.