Tuscan White Bean and Garlic Soup

This was inspired by a Giada soup recipe. I decided to make it in order to use my new immersion blender. We served it as an appetizer to the steak, sweet potato, and sprouts as part of our first shabbat dinner. This was a very Italian tasting soup which I liked a lot. I probably added too much water to it though, and it wasn't quite as thick as we were hoping. It might have been good to add some milk to make it a little smoother.

Ingredients:
* 2 tablespoons butter, and olive oil
* 1 tablespoon olive oil
* 1 onion, sliced
* 1 (15-ounce) can cannellini beans, drained and rinsed
* water and vegetable bullion cube
* 1 head of garlic, roasted
* 1/2 teaspoon freshly ground black pepper
* ground thyme

Directions:

Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast in the oven on 400 for about an hour, or until softened.

Meanwhile, place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and onion. Cook, stirring occasionally, until the onions are caramelized. Add the beans and stir to combine. Add the water and bullion and bring the mixture to a simmer. Squeeze in the roasted garlic. Puree the soup. Season with salt and pepper and thyme. Keep warm, covered, over very low heat.