Tuscan White Bean Soup

I don't know what it is about Tuscany, but they just know how to do soup. I recently discovered this soup at a lunch spot that we visit frequently at work. Here, I am sharing with you the remarkably inexpensive, healthy, and delicious version. This soup doesn't look particularly fancy (beige, anyone?), but it's great for a cold night like tonight. And did I mention it's healthy? And delicious? And inexpensive?

The ingredients are quite probably things you already have on hand. If not, the trip to the grocery store to buy them might set you back about three dollars. The soup is hearty and filling enough that you don't really need anything else with it. I had mine with toast, but the soup alone would have been just fine.

Tuscan White Bean Soup
Adapted from Giada de Laurentiis' "Giada's Kitchen"
Serves 3

INGREDIENTS:




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1 tablespoon unsalted butter
1/2 tablespoon EVOO
1 large shallot, chopped
2 sage leaves, roughly chopped
1 (15 oz.) can of cannellini beans, rinsed and drained
2 garlic cloves, peeled and roughly chopped
1 3/4 cups low-sodium chicken or veggie broth
1/4 cup skim milk
pinch salt
freshly ground black pepper

DIRECTIONS:

1. In a heavy, medium-sized pot or Dutch oven, heat the butter and EVOO over medium heat. Add the shallots and cook until soft, about 3-5 minutes.

2. Add sage, beans, and garlic, and stir. Add the broth and bring to a simmer. Cook at a gentle simmer for about 15 minutes, until garlic is tender.

3. Remove from heat, and puree soup (in batches in a food processor, or with a stick blender). Stir in milk, and season to taste with salt and pepper. Reheat gently if necessary, and serve.

Enjoy!