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Monday, January 24, 2011

Meatless Monday: Tuscan White Bean and Garlic Soup

Courtesy of the Food Network
I never used to be adventurous with my soup. It was until recently I discovered the tasty Bend food cart sensation Soupcon, that I branched out and tried something besides my old standby -- chicken soup. My favorite from his cart has to be roasted cauliflower bisque with gorgonzola. I just wanted to lick the bowl clean.

Continuing on with making recipes out of Giada's New Italian Favorites, I decided to try her Tuscan White Bean and Garlic Soup. My key to Meatless Monday dishes has to be quick and easy and on the table by 6 pm which made this soup a perfect candidate along with the fact I also get to use my super cool, best 2009 Christmas present ... my hand blender!

My husband raved about the dish, that was until the middle of the night well, when -- you know. Beans and my husband don't mix but guess what ... his memory must have been short because he ate the leftovers for lunch.

Tuscan White Bean and Garlic Soup
from Giada's New Italian Favorites

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth (I used veggie)
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper

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, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the souppan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.

Proud to be part of Midnight Manic Meatless Mondays

1 comment:

  1. If you love cauliflower soup, try Heidi's recipe. I did NOT add creme fraiche and it was still creamy and delicious. And yes, I actually did scrape every scrap outta the pan and lick the spatula. THAT GOOD.



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