Tuscan White Bean and Garlic Soup

Yield: 4 to 6 servings (8 cups)

2 tablespoons butter
1 tablespoon olive oil
2 - 3 shallots, chopped
1t oregano
3 (15-ounce) cans cannellini beans, drained and rinsed

1 cup frozen Kale

4 cups chicken broth
8 cloves garlic, cut in 1/2
1/2 cup milk
1/2 teaspoon freshly ground black pepper

Salt to taste (4t?)

Add bacon
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the oregano and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and frozen Kale and simmer until the garlic is softened, about 10 minutes. Puree w/immersion blender. Add the milk and the pepper. Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe.html?oc=linkback - with edits/customization