Cannellini beans, rinsed and drained. Chicken stock, olive oil, cream, cipolline onions, garlic, pepper, sea salt, Italian herbs, rubbed sage and mult-grain ficelle. Saute the onions and garlic until they begin to brown, then add the sage and cook another minute. Add the beans and chicken stock, reduce the heat and simmer about 20 minutes. … Continue reading Cannellini Soup with Grilled Ficelle (favorite)