Tuscan White Bean and Garlic Soup

"Adapted from Giada De Laurentis. I use yogurt in place of cream, and a few more sage leaves."
 
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Ready In:
30mins
Ingredients:
11
Yields:
8 cups
Serves:
4-6
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ingredients

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directions

  • Place a medium, heavy soup pot over medium heat.
  • Add the butter, olive oil, and shallot.
  • Cook, stirring occasionally, until the shallots are softened, about 5 minutes.
  • Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer.
  • Add the garlic and simmer until the garlic is softened, about 10 minutes. 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, as hot liquids expand when they are blended. Alternatively use a hand blender.
  • 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 yogurt and the pepper.
  • Keep warm, covered, over very low heat.
  • FOR THE BREAD:.
  • Place a grill pan over medium-high heat.
  • Drizzle the slices of ciabatta bread with extra-virgin olive oil.
  • Grill the bread until warm and golden grill marks appear, about 3 minutes a side.
  • Serve the soup in bowls with the grilled bread alongside.

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