Categories: Soup
Ingredients
- 5 tbsp olive oil
- 1 large onion, finely chopped
- 7 garlic cloves, finely chopped
- 1/2 tsp red pepper flakes
- 1 cpu dry white wine
- 2 (15oz.) cans cannellini beans, drained and rinsed
- 1 quart chicken broth
- 3/4 tsp kosher salt
- Black pepper
- 2 tbsp unsalted butter
- 20 large fresh sage leaves, completely dry
- 15 oz. can Italian plum tomatoes, drained, seeded and diced
Directions
-
Warm 2 tbsp of the olive oil in a large pot over medium heat. Add the onion and saute until softened, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the wine and simmer until it has evaporated. Add the beans, broth, salt and pepper. Bring to a simmer, partially cover and cook for 15 minutes. Turn off the heat and let stand for 5 minutes.
-
Puree the beans in the pot with an immersion blender. Keep warm.
-
Warm the butter and remaining 2 tbsp olive oil in a skillet over medium-high heat. Add the sage and cook, tossing, for about 2 minutes, until crisp.
-
Ladle the soup into bowls and top with diced tomatoes and sage leaves.