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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, white bean soup with rosemary croutons. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

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. Place them in a soup pot and add the water, rosemary, sage, and bay leaves. With an immersion blender or in a food processor fitted with knife blade, puree half the soup until smooth.

To begin with this particular recipe, we must prepare a few ingredients. You can cook white bean soup with rosemary croutons using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make White Bean Soup with Rosemary Croutons:
  1. Take 4 slice Italian bread (cut into 1 inch cubes)
  2. Take 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. Take 1 tsp rosemary (fresh, minced)
  7. Make ready 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. Prepare 1 onion, chopped fine
  11. Take 1 tbsp lemon juice

Add chopped rosemary; toss to combine. Arrange bread in a single layer on a baking sheet. Drain the other two cans of beans. Mince the garlic and add it to a soup pot with the olive oil.

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.

Drain the other two cans of beans. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. White Bean Soup with Garlicky Croutons.

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