Well the photo dose not do justice, here is the recipe, taste it yourself.

INGREDIENTS

2 tablespoons butter 1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
1 cup dried cannellini beans, cooked or, 2 (15-ounce) cans drained / rinsed 4 cups vegetable broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper


PREPARATION

1. In a soup pot add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes.

2. Add the sage and beans and stir to combine.

3. Add the stock and garlic and bring the mixture to a simmer. Simmer until the garlic is softened, about 10 minutes.

4. Pour the soup into a large bowl and ladle 1/2 of the soup into a blender and puree until smooth. Pour the blended soup back into the soup pan, then puree the remaining 1/2 of the soup.

5. Once all the soup is blended and back in the soup pan, add the cream and the pepper.
Over very low heat warm, then remove from heat, cover and serve.