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Tuscan White Bean and Garlic Soup


Rate this recipe 2.8/5 (8 Votes)


  • 2 tbsps. butter
  • 1 tbsp. olive oil
  • 2 shallots or leeks
  • 2 (15 ounce) cans cannellini beans/chickpeas/romano
  • 4 garlic cloves
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 slices ciabatta bread
  • olive oil for drizzling


Servings 4
Level of difficulty Average
Cost Average budget


Step 1

In a heavy soup pot, add butter, oil, shallots. Add cannellini beans, garlic and stir. Add chicken stock. Bring the mixture to a simmer and cook until garlic is softened, 15 mins. Pour half of soup into blender to puree, then other half is preferred.

Step 2

Drizzle oil on ciabatta bread and grill on pan to serve with soup


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