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This is my version of Tuscan White Bean and Garlic Soup... for my recipes check out i have to say...

Tusan White Bean and Garlic Soup

2 tablespoons extra virgin olive oil
1 tablespoon light butter
1 medium sweet onion, chopped
1-2 tsp dried sage
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, minced
1/2 cup half n half
1/2 teaspoon freshly ground black pepper

ciabatta bread
Pure olive oil, for dipping
Italian Herb Spices for the olive oil(I like to use McCormicks Italian Herb Grinder.)

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and onion. Cook, stirring occasionally, until the onion is 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.
Serve the soup in bowls with the ciabatta alongside.