Monday, April 13

Tuscan White Bean Soup

Thank goodness I had electricity when I came home so I could make this delicious creamy soup. It has been very stormy and dreary down here so a creamy soup is just what the doctor ordered. I love beans. All types, shapes and sizes! I found this tuscan white bean soup on by Giada De Laurentis. I like the flavor of most of her recipes except I don't use cream in my cooking. So, with this recipe I substituted a medium sized potato for the heavy cream to get the same consistency. I also found that it needed a bit of brightening so I added lemon juice at the end.

Tuscan White Bean and Garlic Soup
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15 oz) cans cannelloni beans, or great northern beans
4 cups low sodium chicken broth
4 cloves garlic, cut in half
1 medium potato
1/2 teaspoon peppa

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.


Heather Taylor said...

i've always looked at this recipe and wanted to make it. Thanks for sharing!

Nick said...

What a wonderfully simple bowl of simple. I'm marking this one down.

Jigginjessica said...

I really like the idea of using a potato instead of cream! This sounds delicious!