From Anne's Food
serves 4 1 tbsp butter 1/2 tbsp olive oil 2 shallots, finely chopped 2 tsp dried sage 2 cans (each 400 g) cannelini beans 4 garlic cloves, coarsely chopped 1 liter chicken stock 150 ml cream (full fat) salt, black pepper 2 salsiccia sausages, in small dice Melt butter and oil in a heavy pot. Fry the shallots for three minutes. Add the sage, beans and garlic and stir. Add the chicken stock and cook on low heat for about 15-20 minutes. Using a stick blender (or a regular one), purée the soup until smooth. Add the cream, and season with salt and pepper. Fry the salsiccia until crispy, and serve as a topping for the soup.