Tuscan White Bean and Garlic Soup

Ingredients:
2 tbsp butter
1 tbsp extra virgin olive oil
2 shallots, chopped
4-6 sage leaves
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 tsp freshly ground black pepper

Equipment:
Heavy-bottomed pot with lid
Immersion blender

Directions:
**Adapted from recipe by Giada De Laurentiis
Place 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.  Puree the soup with the immersion blender.  If the soup is too thick, add more chicken broth or water.  Add the cream and pepper.  Warm through over very low heat.  Serve the soup warm.

Servings:
4 to 6 servings (8 cups)