White Bean Soup with Rosemary Croutons
White Bean Soup with Rosemary Croutons

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, white bean soup with rosemary croutons. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

White Bean Soup with Rosemary Croutons is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. White Bean Soup with Rosemary Croutons is something that I have loved my whole life. They are nice and they look wonderful.

With an immersion blender or in a food processor fitted with knife blade, puree half the soup until smooth. Drain the other tin and add both to the soup and stir well. Thin the soup with boiled water if needed.

To get started with this recipe, we must prepare a few components. You can cook white bean soup with rosemary croutons using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make White Bean Soup with Rosemary Croutons:
  1. Take 4 slice Italian bread (cut into 1 inch cubes)
  2. Get 1/4 cup olive oil
  3. Take 1/9 tsp salt
  4. Make ready 1 pinch black pepper
  5. Take 3 clove garlic, minced
  6. Prepare 1 tsp rosemary (fresh, minced)
  7. Get 64 oz cannellini or great northern beans (4 cans) rinsed and drained
  8. Prepare 2 1/4 cup chicken broth (low sodium)
  9. Get 6 slice bacon, chopped
  10. Make ready 1 onion, chopped fine
  11. Make ready 1 tbsp lemon juice

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent. How to Serve Rosemary Garlic White Bean Soup. This soup is fairly simple at heart, but still has bold flavor that stands up on its own, with maybe just a piece of I drizzled a little pesto over one bowl, topped another with some homemade croutons, and shaved a bit of fresh Parmesan over another. This simple cold-weather soup is an easy go-to when you crave comfort—creamy and full of body, yet not as heavy as other dairy-based soups.

Steps to make White Bean Soup with Rosemary Croutons:
  1. For the Croutons: Heat oven to 475°F. Combine bread, 3 tbsp oil, half of the garlic, 1/2 tsp rosemary, 1/8 tsp salt in a large bowl. Toss to coat. Transfer to baking sheet and bake, stirring occasionally until golden brown, about 8-10 minutes. Watch closely (will burn easily).
  2. For the Soup: Process 1 1/2 cups of the beans and 1/4 cup of the broth in a food processor until smooth.
  3. Cook bacon in a large pot over medium heat until crisp, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate and discard all but 1 tbsp of the bacon fat.
  4. Cook the onion in the bacon fat for about 5 minutes. Add the remaining garlic and cook until fragrant, about 30 seconds longer.
  5. Stir in the remaining broth, pureed bean mixture, the remaining beans, and the remaining rosemary and bring to a boil.
  6. Reduce heat to medium-low and simmer about 10 minutes.
  7. Add lemon juice and season with salt and pepper. Drizzle with a bit of olive oil and sprinkle servings with bacon and croutons.

The golden color of the broth comes from the sautéed onion and carrot; keep an eye on the mixture as it cooks to make sure it doesn't overbrown. Review: Truly's New Hard Seltzer Is Better Than White Claw. Why Should You Avoid Stockpiling Them During the Coronavirus Pandemic. Transfer the puréed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste.

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