I'm a big fan of blended soups, especially when it comes to bean soups. I find whole beans in broth heavy and often times hard to season. Believe it or not, this Tuscan white bean soup is incredibly light and delicate but also quite comforting. Plus it'll be on your table in less than a half hour!
Ingredients
2 tablespoons olive oil
1/2 medium sized white onion, diced
2 shallots, diced
5 sage leaves roughly chopped
2 15-ounce cans white kidney/cannellini beans, drained and rinsed thoroughly
4 cups vegetable broth
2 cups water
2 tablespoons lemon juice
1 teaspoon black pepper
salt, to taste
handful of basil leaves, roughly torn
Method
Heat olive oil in a large stock pot over medium heat. Saute onion until soft, about five minutes. Add shallots and continue sauteing two more minutes.
Add sage and saute another minute.
Add rinsed beans and stir to coat with oil.
Pour in broth and water, cover and turn up heat. Bring to a boil. Lower heat and simmer for fifteen minutes. Turn off heat.
With an immersion blender, or in batches in a blender, blend until smooth.
Stir in lemon juice and black pepper and add salt to taste.
Before serving toss in a few torn basil leaves and pair with some hearty, crusty bread.
Image © Yvonne Penzakov for BitchBuzz.com