Tuscan White Bean and Garlic Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped (I used an onion)
- 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 t freshly ground black pepper
Now for those that don't like cream....okay, let's face it we all LIKE cream, but for those who are dieting better than me, you could totally leave it out if you wanted. The soup was creamy from the beans alone...it just added a little more flavor and depth. And let's face it, coming out of that first trimester morning sickness fog, my family is lucky to have dinner at all. Brandon's actual words tonight were, "No offense, but this was great. The first dinner in a while that hasn't tasted like cardboard." Yeah ladies....I was in a bad way. Nothing sounded good, therefore I made no effort. Glad we're past that.
By the way Ash, I took your advice and used real garlic instead of the stuff from the jar for the first time. I may have turned a new leaf! It was every bit as good as you said it would be. And for full disclosure, one of my cloves of garlic looked a bit small, so I used 5. Livin' on the edge!
One more thing: Emily, I made your banana cookies this week and they were awesome!! Everyone in my family loved them, and I loved them having a treat with no sugar! ;)