When October 1st came and went I became very excited for all things fall. I tried to have a scarf day at work, had a pumpkin spice latte from starbucks and dreamed about all foods that I could make this season. While scarf day didn’t work out, this recipe for Tuscan White Bean Soup sure did. It’s reminiscent of curling up on the couch and cuddling with your loved ones. Let the cold snap begin for all autumn soups will keep me cozy!

Ingredients

  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 1/2 small onion chopped
  • 1/2 cup dry white wine
  • 2-4 sage leaf
  • 2 (15-ounce) cans cannellini beans, drained and rinsed (also known as white kidney beans)
  • 3 cups low-sodium chicken broth
  • 4 cloves garlic, cut in 1/2
  • 1/2 teaspoon freshly ground black pepper
  • Small bunch of thyme leaves for garnish
  • Rustic bread for dipping
  • Extra-virgin olive oil, for drizzling (I used white truffle oil)

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, onion and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add wine and reduce for about 5 minutes. Add the sage, beans, and stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 20 minutes. If you have an emersion blender, blend soup to desired consistency (preferable smooth). If not, pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly with a cloth, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the pepper Keep warm, covered, over very low heat.

 

 

This soup couldn’t have been any better. It had such a great flavour! The only complaint from J was that he wasn’t sure about the consistency and would have preferred it slightly thinner. I liked the thickness of it and thought it was perfect for dipping your bread into but to each their own. If you want something soupier, then add another cup of broth or simmer for 5-10 minutes less then what I wrote.