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
Printable Recipe

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.


  1. In the words of Shakespeare: "This looks freaking amazing!"

    Carol, I've been on a soup kick ever since our trees turned color. I think I'd better add your recipe to my soup repertoire

  2. This will definitely warm your "innards"!! Looks fantastic..

    I'm hoping you check your batteries for your smoke alarm seems to get quite the workout!!!

  3. I like your idea of parm on the top! I love bean soups and Giada's recipes. I wonder if her alarm goes off too?

  4. I love bean soup...always looking for one that is not already in my repertoire. Thanks for sharing.
    I can't believe you are wishing for the kind of weather that calls for boots...I am hoping we get none of it this winter!

  5. We love soup ... This time of year, I can make a meal of soup and salad and be perfectly content.

    Your soup looks delicious, and I've never made a Giada recipe that wasn't a winner. Great looking croutons. :)

    This is my favorite line of the recipe ... not sure why.
    "Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended."

  6. Fabulous soup! Giada is a gem. And your photo was wonderful- love the croutons!

  7. but, if you changed the recipe to croutons instead of slices then isn't it your soup not Giada's? :)
    Whatev, it looks amazing.

  8. Your soup is awesome sorry I was such a bad hostess and didn't make it by sooner. I know I'd love this.

  9. Looks DELICIOUS ;-)
    Now ... if it would just cool down here in Southern California!
    Hugs and blessings,

  10. How did I get so far behind on commenting? With google reader on my homepage I read every new post but sometimes forget to come and comment for days - didn't realize it had been this long for your blog - I sincerely apologize!

    The soup looks wonderful and I know I would love it! Now if I could just convince J that soup is a "filling" meal as well :)


Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top