Ingredients Jump to Instructions ↓

  1. 1/2 strip bacon, diced

  2. 1 tablespoon extra-virgin olive oil

  3. 1 tablespoon unsalted butter

  4. 2 shallots, chopped

  5. 2 15-ounce cans cannellini or other white beans , drained and rinsed

  6. 6 leaves fresh sage, chopped

  7. 4 cloves garlic, chopped

  8. 3 cups low-sodium chicken broth

  9. 1/2 cup heavy cream

  10. 1/4 teaspoon cayenne pepper Kosher salt

  11. 3 slices crusty bread, toasted

  12. 2 ounces goat cheese, at room temperature Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes. Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream , cayenne, and salt to taste. Keep warm. Smear the toasted bread generously with goat cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper. Photograph by Jim Franco


Send feedback