Sweet, Sweet Sunday

I am not really into Super Bowl Sunday.  I don't even really care about the funny commercials.  So, today I am making some vegetable soup and homemade rolls, and while those rise, I am going out to spend some time with a couple of friends.  I think these are some of the few things that get me through January and February, friends and soup. 

I have always seemed to be able to make friends easily, but it is those few choices friends that can really make a difference in your day and in your life.  I had a really rough day at work yesterday, and after I got off, my husband and I met our friends for lunch.  I laughed so hard for several hours, just being silly and telling dumb stories, but it was the perfect remedy to the end of a very hard week and a very long day at work.

Speaking of soup, here is a new recipe to try:

Tuscan White Bean and Garlic Soup


  • 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
  • 4 cloves garlic, cut in 1/2
  • 1/2 cup cream
  • 1/2 teaspoon freshly ground black pepper
  • 6 slices ciabatta bread
  • 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, 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 soup pan. 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.
Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.


Stay Sweet,

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