2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
2 teaspoons dried sage
2-15 ounce cans cannelloni beans, drained and rinsed
4 cups chicken broth
6 garlic cloves, cut in 1/2
1/2 cup cream
1/2 teaspoon black pepper
salt to taste
Heat the butter and oil in a medium soup pot over medium heat. Add the shallot and cook until soft, about 5 minutes.
Add the sage and beans. Add the broth and bring mixture to a boil. Add the garlic and simmer for about 10 minutes.
Use an immersion blender to blend the soup and make smooth.
Add the cream, pepper and salt to taste.
