Tuscan White Bean Soup With Sage

• 2 cans of cannelini beans
• 4 stalks of celery
• 4 carrots
• 2 leeks
• 3 cloves of garlic
• fresh sage
• 1 cup of white wine
• 2 slices of bread
• 1 container of stock (chicken or vegetable)
• parmesan
• chili flakes
• butter
• olive oil
• sea salt
• pepper

1. In a large stock pot on med-high heat, melt 2 tablespoons butter and a drizzle of olive oil.
2. Add chopped carrots, garlic, leeks and celery. Season with fresh sage leaves (4-6) some chili flakes, salt and pepper. Cook till translucent and tender. Add a cup of white wine and bring to a simmer. Add your rinsed beans and a container of stock. Bring to a simmer and cook for an hour stirring often and added water if necessary.
3. Tear two slices of bread (ciabatta)into small pieces and put into the soup. Place soup in a blender or using a hand mixer blend till smooth and season additionally to taste.
4. Serve with a chiffonade of fresh sage, shaved parmesan and drizzle of olive oil.

cannelini beans, stalks of celery, carrots, leeks, garlic, fresh sage, white wine, bread, stock, parmesan, chili flakes, butter, olive oil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/tuscan-white-bean-soup-with-sage-51186361 (may not work)