Tuscan White Bean Soup

Tuscan White Bean Soup
Ingredients :
2 Tbsp butter
1 Tbsp First Taste mild Picual EVOO
2 shallots, chopped
1 sage leaf
2 (15 oz) cans cannellini beans, drained and rinsed
4 cups, low sodium chicken stock
4 cloves garlic, minced
1/2 cup heavy cream
1/2 tsp black pepper
TT salt
1 loaf ciabatta bread, sliced
First Taste Garlic infused oil

For the Garnish:
First Taste Tuscan Herb Infused olive oil
First Taste Harissa Infused olive oil
Fresh basil, chiffonade

Place Dutch oven (a large pot will work too) over medium heat. Add the butter, Picual EVOO and shallots and cook until softened. Then add teh garlic, sage and cannellini beans and stir to vombine. Add teh chicken stock and bring the mixture to a simmer for 15 minutes.
With an immersion blender puree the mixture till smooth, then pour in the heavy cream, salt and pepper to taste. Keep warm covered on low heat.
Brush the sliced ciabatta bread with the Garlic Infused olive oil and place on grill pan to toast.
Ladle the soup into individual bowls and garnish with a drizzle of the Tuscan Infused olive oil and the Harissa Infused olive oil adn a pinch of the chiffonade of fresh basil. Place a slice of toasted ciabatta bread in each bowl and serve immediately!
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