About the Recipe
Ingredients
Ingredients
Oleavia Garlic Extra Virgin Olive Oil - 2tbsp, Plus Drizzling at the end
Shallot, minced - 1/3 cup
Garlic, minced - 1 clove
Vegetable Broth - 1 quart
Canned White Beans (cannellini, Great Northern, pinto) - 30 oz
Heavy Whipping Cream - 1/3 cup,
Pistachios - 1/4 c
Bread - 1 small slice
Salt and Pepper - To taste
Preparation
In a medium saucepan, heat 1 T of garlic EVOO over medium heat and add shallots and garlic. Cook until softened but not browned.
Add vegetable broth and bring to a simmer. Strain beans and rinse, add to soup. Simmer for 30 minutes, stirring occasionally. Adjust seasoning as needed.
Pulse pistachios and bread in a food processor until the mixture resembles a coarse crumb. Heat 1 T garlic EVOO in a small pan and toast the pistachio bread mixture until golden brown. Set aside.
When the soup has been simmering for 30 minutes, blend to a smooth consistency. Return to heat and stir in the 1/3 cup of heavy cream.
Serve individually with a drizzle of garlic extra virgin olive oil Oleavia, a drizzle of heavy cream, and a sprinkling of the pistachio bread topping.