Tuscan Cannellini Bean Soup

• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Olive Oil
• 1 whole Small Onion, Diced
• 1 whole Bay Leaf
• 2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
• 4 cups Reduced Sodium Chicken Broth
• 4 cloves Garlic Sliced In Half
• 1/2 cups Milk
• 1/2 teaspoons Ground Black Pepper

1. Place a medium pot on medium heat. Add butter and olive oil to the pan and heat until butter has melted. Add onion and cook until onion has softened, about 5 minutes. Add bay leaf, beans, chicken broth and garlic to the pot and bring mixture to a simmer. Allow soup to simmer for 10-15 minutes or until garlic has softened. Remove bay leaf and remove pot from heat.
2. Puree soup. Once blended, add in milk and pepper and stir to combine. Serve warm.

butter, olive oil, onion, bay leaf, beans, chicken broth, garlic, milk, ground black pepper

Taken from tastykitchen.com/recipes/soups/tuscan-cannellini-bean-soup/ (may not work)