Place a heavy-bottom pot (Le Creuset) over medium heat
Add the butter, olive oil, and shallot.
Cook, stirring occasionally, until the shallots are softened, about 5 minutes.
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.
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. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. You can use an immersion blender instead.
Pour the blended soup back into the pot and add the cream and the pepper
Keep warm, covered, over very low heat.
Drizzle the slices of ciabatta bread with extra-virgin olive oil.
Broil the bread until slightly crispy.
Serve the soup in bowls with the bread alongside