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. Puree with an immersion blender, then add the cream, salt and pepper and a little butter. I’ve added a chiffonade of red chard for color.
Grill the bread with olive oil and Italian herbs, whisk the soup and enjoy!
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