Ingredients
14 oz cannellini beans, (2 cans), drained
14 oz chickpeas, (1 can), drained
6 cups chicken broth, or vegetable broth
1 cup milk
1 cup heavy cream
1 cup celery, chopped
1 cup yellow onions, minced
5 cloves garlic, minced
¼ cup olive oil
1 tbsp Italian seasoning
¼ tsp dried rosemary
salt and ground black pepper, to taste
⅓ cup olive oil
1 tsp chili flakes
1 tsp smoked paprika
Preparation
Prepare the soup first. Heat up oil in a soup pot over medium heat.
Add the onions, celery, garlic, Italian seasoning, and rosemary. Saute until translucent. Adjust heat as necessary to avoid the vegetables from caramelizing.
Add the broth, chickpeas, and beans. Bring to a boil, then reduce to a simmer. Continue simmering until vegetables turn tender and soup thickens roughly 15 minutes.
Prepare the chili oil while waiting for the soup. Combine all ingredients in a saucepot. Heat up over very low heat and allow the spices to infuse into the oil, stirring constantly for roughly 5 minutes.
Drain the oil and discard all the solids. Set aside.
Once your soup thickens, puree using either a stick or hand blender.
Reheat once more, then add milk and cream. Stir to combine.
Season to taste with salt and pepper. Adjust accordingly.
Portion accordingly and drizzle with the chili oil. Serve immediately.
