Tuscan White Bean and Garlic Soup

This is the new favorite soup in our house. We saw Giada make it on food network Tuscan White Bean and Garlic Soup. She served it with Pecorino Romano with Apples and Fig Jam Baguettes (Also delicious, and a nice salad works well too). I liked the fig jam enough to make a giant batch and add it to the deep freeze, but this is about the bean soup. By the way, I have always hated beans, hated them! These are puree'd, so its a great disguise.

2 T butter
1 T olive oil
2 shallots, chopped
1 sage leaf (or a sprinkle of dried)
2 (15-ounce) cans of cannelloni beans, drained and rinsed (I don't drain or rinse, there's good nutrient and fiber content in the liquid)
4 C low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 C cream (we probably use more, who knows)
1/2 t freshly ground black pepper
6 slices ciabatta bread (or serve with those Romano, apple, baguettes as above)
Olive Oil for drizzling on the bread

Place a pot over medium head, add the butter, olive oil, and shallots. Cook, stirring occasionally, until the shallots are softened (5 minutes). Add the sage and beans and stir to combine. Add the stock and bring to a simmer. Add the garlic and continue to simmer until the garlic is softened, about 10 minutes. Puree with a stick blender (boat motor) if you have one, otherwise carefully transfer to the blender in thirds to puree. After blending, add the cream and the pepper. Keep warm over low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with olive oil. Grill until warm and golden grill marks appear (3 minutes per side).