Perfect Pairings : Fattoria Capannacce, Rosso della Maremma Toscana, 2005, Tuscany, Italy, 3446654

Tuscan White Bean Soup

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling>

1. Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl.

2. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the prosciutto, cream and the pepper. Keep warm, covered, over very low heat.

3. Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.







					Tuscan White Bean Soup 2 tablespoons butter 1 tablespoon olive oil 2 shallots, chopped 1 sage leaf 2 (15-ounce) cans cannellini beans, drained and rinsed 4 cups low-sodium chicken broth 4 cloves garlic, cut in 1/2 1/2 cup cream 1/2 teaspoon freshly ground black pepper 6 slices ciabatta bread Extra-virgin olive oil, for drizzling> 1. Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. 2. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the prosciutto, cream and the pepper. Keep warm, covered, over very low heat. 3. Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.



	Fattoria Capannacce • 2005 • Rosso della Maremma Toscana • Tuscany, Italy • 2446654 Grape: Sangiovese 80%, Syrah 10%, Grenache 5%, Canaiolo 5% appearance - bright, clear color : medium purple aroma - strong flavors (smell + taste) sweetness - dry, slight sweetness acidity - well defined oak - wood fruit - black cherries earth - clove • mint • chocolate • graphite body - medium tannins - moderate alcohol - 13.5% serving notes - decant, allow to breathe for 30 minutes before serving				• In Italy, as in much of Europe, experimentation is not easy, especially in some of the more famous wine producing regions. Back in the 1970's a group of young Tuscan wine makers started experimenting with blended wines that included Cabernet Sauvignon as well as the local stand by, Sangiovese. Because of their strict laws, these wines could only be classified as table wine, but they became an immediate sensation, carrying a high price tag and the nickname Super Tuscans.