TUSCAN WHITE BEAN SOUP WITH SAGE

TUSCAN WHITE BEAN SOUP WITH SAGE image

Yield 8 servings

Number Of Ingredients 15

2 cans of cannelini beans
4 stalks of celery
4 carrots
2 leeks
3 cloves of garlic
fresh sage
1 cup of white wine
2 slices of bread
1 container of stock (chicken or vegetable)
parmesan
chili flakes
butter
olive oil
sea salt
pepper

Steps:

In a large stock pot on med-high heat, melt 2 tablespoons butter and a drizzle of olive oil. Add chopped carrots, garlic, leeks and celery. Season with fresh sage leaves (4-6) some chili flakes, salt and pepper. Cook till translucent and tender. Add a cup of white wine and bring to a simmer. Add your rinsed beans and a container of stock. Bring to a simmer and cook for an hour stirring often and added water if necessary. Tear two slices of bread (ciabatta)into small pieces and put into the soup. Place soup in a blender or using a hand mixer blend till smooth and season additionally to taste. Serve with a chiffonade of fresh sage, shaved parmesan and drizzle of olive oil.