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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, white bean soup with rosemary croutons. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Boxed meals, side dishes and more. 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.

White Bean Soup with Rosemary Croutons is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. White Bean Soup with Rosemary Croutons is something which I’ve loved my entire life. They’re fine and they look fantastic.

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

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. Prepare 1/9 tsp salt
  4. Make ready 1 pinch black pepper
  5. Prepare 3 clove garlic, minced
  6. Make ready 1 tsp rosemary (fresh, minced)
  7. Prepare 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. Prepare 1 onion, chopped fine
  11. Prepare 1 tbsp lemon juice

Drizzle with a bit of olive oil and sprinkle servings with bacon and croutons. Add chopped rosemary; toss to combine. Arrange bread in a single layer on a baking sheet. Drain the other two cans of beans.

Instructions 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. 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.

So that’s going to wrap it up for this special food white bean soup with rosemary croutons recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!