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- 2 cans of cannelini beans
- 4 stalks of celery
- 4 carrots
- 2 leeks
- 3 cloves of garlic
- fresh sage
- 1 cup of white wine
- 2 slices of bread
- 1 container of stock (chicken or vegetable)
- chili flakes
- olive oil
- sea salt
- Okay so I will start by saying that I KNOW I should be using real beans, but every time I decide to cook something its either the morning of or a few hours before. And I cant seem to give myself enough time to actually soak beans and wait. I really really want to make this happen. Its the right thing to do and I am also anti cans and for doing things the RIGHT way in the freshest form. So if you are smarter than me and have the time don't use canned beans. And if your a real badass you will also make your own stock :)
- In a large stock pot on med-high heat, melt 2 tablespoons butter and a drizzle of olive oil. I use butter for flavor and olive oil can handle cooking at higher temperatures without burning. Unlike butter alone which has milk solids and would burn.
- Add chopped carrots, garlic, leeks and celery. Season with fresh sage leaves (4-6) some chili flakes, salt and pepper. Cook till translucent and tender. Add a cup of white wine and bring to a simmer. Add your rinsed beans and a container of stock. Bring to a simmer and cook for an hour stirring often and added water if necessary.
- Tear two slices of bread (ciabatta)into small pieces and put into the soup. Place soup in a blender or using a hand mixer blend till smooth and season additionally to taste. Serve with a chiffonade of fresh sage, shaved parmesan and drizzle of olive oil. Hello lovely soup :)