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Tuscan White Bean Soup

Ingredients

  • 2 Tbs olive oil
  • 1 large yellow onion, peeled and chopped
  • 2 tsp minced garlic
  • 15 oz cans of white beans cannelini, small white, butter, etc.
  • 2 cups turkey or chicken broth
  • 2 Tbs sherry
  • croutons
  • grated Parmesan a spoonful per bowl

Instructions

  • Make the croutons if you need to. Just cut a few slices of French or Italian bread into 1/2 inch cubes, toss with some olive oil, salt and seasonings, then bake at 450 F for 5 minutes or so. (Watch them!)
  • Heat the oil in your dutch oven or soup pot, and cook the onions and garlic about 5 minutes, stirring, until softened. Add the beans and broth and bring to a boil. Reduce the heat and simmer for 5-10 minutes.
  • Use an immersion blender to blend the beans, leaving as chunky as you'd like.
  • Stir in the sherry and basil (I used dried but I do think fresh would be better).
  • Put a servings worth in a bowl, add a bit of grated Parmesan, and a few croutons.