Thursday, November 19, 2009
Flashback Friday: Tuscan White Bean and Garlic Soup
Joining Suzy from Kitchen Bouquet for another Flashback Friday! Click here to see more Flashbacks with Suzy!
This soup is great for the cold weather. I'm still waiting to wear my new boots, and I'm sure once we're deep into winter I'll be eating my words! but in the meantime, it hasn't been so cold yet, but I can eat soup any time! This one is hearty and full of flavor! The croutons are crunchy and delicious and I think I may dust a little Parmesan on before they go in the oven next time. Haven't made this one in a very long while. Last time I posted a Flashback, I ended up making the recipe a couple days later! I can see a craving coming on for this one! So good. Really. I see soup on Sunday!
The croutons are from a Baguette, not a Ciabatta. So I don't seem to follow directions. I didn't use a grill pan either. I broiled. Oh yeah, the smoke alarm went off for this one, too! Next time, I'll also sprinkle a little parm on the bread first. The recipe, though, is fantastic! Paying attention, I need to work on that!
Tuscan White Bean and Garlic Soup
adapted by There's Always Thyme to Cook
Source: Food Network, recipe by Giada De Laurentiis
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
salt and freshly ground black pepper
6 slices crusty bread, cut into chunks
Extra-virgin olive oil, for drizzling
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, another 10-15 minutes. Use an immersion blender to puree the soup. It will be hot so be careful.
Once all the soup is blended add the cream. Salt and pepper, to taste. Keep warm, covered, over very low heat.
Arrange the bread on a sheet pan in one layer. Drizzle the slices of bread with extra-virgin olive oil. Broil the bread until warm and golden, keeping an eye so they don't burn. Stir to toast all sides. Serve the soup in bowls with the croutons.