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1
Place a medium, heavy soup pot over medium heat.
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2
Add the butter, olive oil, and shallot.
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3
Cook, stirring occasionally, until the shallots are softened, about 5 minutes.
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4
Add the sage and beans and stir to combine.
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5
Add the stock and bring the mixture to a simmer.
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6
Add the garlic and simmer until the garlic is softened, about 10 minutes.
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7
Pour the soup into a large bowl.
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8
Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth.
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9
Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended.
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10
Alternatively use a hand blender.
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11
Pour the blended soup back into the soup pan.
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12
Puree the remaining soup.
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13
Once all the soup is blended and back in the soup pan, add the yogurt and the pepper.
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14
Keep warm, covered, over very low heat.
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15
FOR THE BREAD:.
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16
Place a grill pan over medium-high heat.
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17
Drizzle the slices of ciabatta bread with extra-virgin olive oil.
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18
Grill the bread until warm and golden grill marks appear, about 3 minutes a side.
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19
Serve the soup in bowls with the grilled bread alongside.
