1 tablespoon olive oil
3 shallots, chopped
2 sage leaves
2 15-oz cans cannelloni beans, drained & rinsed
4 cups low-sodium chicken broth
5 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil & shallots. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage, beans & garlic & stir to combine. Add the stock & bring the mixture to a simmer. Cook gently for about 15 minutes. Pour half of the the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender & puree until smooth.
Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the pot. Puree the remaining soup. Once all the soup is blended & back in the soup pan, add the cream & the pepper.
Keep warm, covered, over very low heat.
