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Today is September 27, 2022

White Bean and Garlic Soup

Soups & Salads


2 Tbsp. butter
1 Tbsp. olive oil
1 small onion or 2 small shallots, chopped
2 cans cannellini beans, drained and rinsed
4 cups chicken broth
1/2 tsp. salt
1/2 tsp. pepper
5 cloves garlic, halved
1/2 cup heavy cream
6 to 8 slices ciabatta bread
Extra-virgin olive oil for drizzling on bread


In a heavy, medium-size pot over medium heat, combine butter, olive oil and onion. Cook until onion is softened. Stir in beans. Add broth, salt and pepper. Bring mixture to a simmer. Add 4 of the garlic cloves and simmer until the garlic is softened, about 10 minutes. Purée soup with an immersion or stand blender until smooth. (Caution: If using a stand blender, blend in small batches, as hot liquid expands.) Add cream. Cover and keep soup warm while preparing bread.
  Place a grill pan over medium-high heat. Drizzle ciabatta bread slices with olive oil. Grill bread until warm and golden grill marks appear, about 2 to 3 minutes on each side. Remove bread from heat and immediately rub one side with the remaining garlic clove. Serve bread with soup. Serves 4 to 6.


from “Feeding the Flock,” Oak Grove Baptist Church, Bentonia

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