2 TBSP butter
2 TBSP olive oil
2 shallots (or a med onion) chopped
4 cups chicken broth
1 TBSP rubbed sage
2 cans white (Cannelloni) beans - drained & rinsed (or 3 cups soaked and cooked white beans)
4-6 cloves garlic, cut into halves
1 cup cream
pepper, salt (garlic salt) , parsley, onion powder
*1 cup sliced & sauteed mushrooms
Heat butter & olive oil in a big soup pot over med-high heat. Add the shallot/onion and cook about 5 minutes until they become soft.
Add the sage and beans, stir to combine and then add the chicken stock and bring to a simmer. Add the garlic and simmer about 15 minutes - until garlic is soft.
Pour the soup into a bowl and transfer 1/3 at a time into the food processor and puree until smooth. Transfer back to the pot over medium heat and add cream, *mushrooms and spices to your liking.
Serve with garlic toast or cheese bread.
Cream - So Delicious Unsweetened Coconut Milk or Original Almond milk
Butter - bacon fat or use all olive oil
Garlic - omit and replace with more onion powder & pepper