Tuscan White Bean Soup

In a large soup pot, melt the butter and olive oil together over medium heat. Saute the onion until translucent, 5 minutes. Once the onion is done, add the sage leaf, the drained and rinsed beans, and chicken stock. Bring to a simmer over medium/high heat and cook for 10 minutes.

After 10 minutes, add the garlic halves and simmer another 10 minutes, or until the garlic is soft.

Transfer mixture, in batches, to a blender and pulse 5 times to form soup into a puree. Put the soup back in your soup pot and add the yogurt. Taste and add salt and pepper to your liking.

Serve with garlic bread.