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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, white bean soup with rosemary croutons. It is one of my favorites. For mine, I am going to 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 simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. White Bean Soup with Rosemary Croutons is something which I’ve loved my entire life. They’re nice and they look fantastic.

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To get started with this recipe, we must first prepare a few ingredients. You can have 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. Get 4 slice Italian bread (cut into 1 inch cubes)
  2. Take 1/4 cup olive oil
  3. Make ready 1/9 tsp salt
  4. Make ready 1 pinch black pepper
  5. Take 3 clove garlic, minced
  6. Get 1 tsp rosemary (fresh, minced)
  7. Get 64 oz cannellini or great northern beans (4 cans) rinsed and drained
  8. Make ready 2 1/4 cup chicken broth (low sodium)
  9. Take 6 slice bacon, chopped
  10. Get 1 onion, chopped fine
  11. Prepare 1 tbsp lemon juice

With an immersion blender or in a food processor. Add chopped rosemary; toss to combine. Arrange bread in a single layer on a baking sheet. Spread the garlic on the baguette slices; sprinkle with the rosemary.

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.

Arrange bread in a single layer on a baking sheet. Spread the garlic on the baguette slices; sprinkle with the rosemary. White Bean Soup with Rosemary Croutons. A puree of canned cannellini beans added body to our White Bean Soup with Rosemary Croutons without requiring a lengthy simmer. Cooking the onion and garlic in reserved bacon fat added potent smoky flavor to the dish.

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