Place a medium saucepan over medium heat.
Add the butter, olive oil and shallots. 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 mixture to a simmer.
Add the garlic and simmer until garlic is softened, about 10 minutes.
Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Hold top of blender securely, as hot liquids expand when they are blended. Pour the blended soup back into the saucepan and puree the remaining soup.
Once all the soup is blended and back in the saucepan, add the cream and pepper. Keep warm, covered, over very low heat.
Drizzle the bread slices with EVOO and grill until warm and golden, about 3 minutes.
Serve the soup with bread on the side.
Originally Submitted
6/29/2009
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