Tuscan White Bean and Roasted Garlic Soup
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 1 head of garlic roasted (click here for instructions)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 shallots diced
- ¼ tsp dried sage more if desired
- Sea salt and white pepper to taste
- 2 15-oz cans of white beans, rinsed and drained
- 1 15-oz can of white cannellini beans, rinsed and drained
- 4 cups of chicken broth or vegetable broth for a vegetarian version
- 1 bay leaf
- ½ cup of milk or heavy cream
- Parmesan finely grated
Instructions
- Prepare the roasted garlic.
- Heat the butter and olive oil in a large Dutch oven over medium heat.
- Add the shallots and cook for 3-4 minutes, stirring often, until tender. Add the sage, sea salt, and white pepper to taste.
- Add the two cans of white beans.
- Remove the garlic from the skins, chop it into small pieces, and add it to the beans.
- Mash the beans and garlic slightly using a potato masher.
- Add the cannellini beans, chicken broth, and bay leaf.
- Cover with a lid and simmer for 45 minutes or up to 2 hours.
- Right before serving, add the milk to the mixture and remove and discard the bay leaf.
- Ladle into bowls and serve with shaved Parmesan cheese on top. Enjoy.