Sweet Nothings for the Weekend

This weekend is going to be beautiful in Northern Missouri.  We are looking at 70's all weekend!  I feel most alive, and most inspired during this time of year.  The weather is gorgeous, letting you work outside in your yard, or around your house, and not feeling like you are going to die from heat exhaustion.  This type of weather beckons for house updating, thrifting/antiquing, and spending time on your deck with family, friends and you fire pit!

I thought it might be fun to share with you all a soup recipe every saturday, introducing Soup's On Saturdays!

I have shared this particular recipe before, but it is one of my favorites, so I am going to share it again.  It is a soup with simple fall flavors and is paired nicely with whole wheat rolls, or a french baguette.  



TUSCAN WHITE BEAN AND GARLIC SOUP

INGREDIENTS

  • 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

DIRECTIONS

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 sageand 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.

(Source) 


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3 comments:

  1. That looks delicious!!!

    P.S Stop by my blog. There's a little surprise for you there :]

    ReplyDelete
    Replies
    1. I just stopped by and I am so excited!! And ps congrats on working on those goals!! You are going to get all 12 done, I just know it!

      Delete
  2. I've made that soup before, and it's one of my favorites! Now you're making me want to make some, especially since it's getting cooler outside!

    ReplyDelete