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

Hello everybody, I hope you’re having an amazing day today. 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 bit tasty. This will be really delicious.

White Bean-Chard Soup with Rosemary Croutons. Enjoy half of this comforting soup now, and freeze the other half for a quick meal on a busy day. For best results, prepare the croutons shortly before serving. With an immersion blender or in a food processor fitted with knife blade, puree half the soup until smooth.

White Bean Soup with Rosemary Croutons is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. White Bean Soup with Rosemary Croutons is something that I have loved my whole life.

To get started with this particular recipe, we must first 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. 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. Get 3 clove garlic, minced
  6. Take 1 tsp rosemary (fresh, minced)
  7. Take 64 oz cannellini or great northern beans (4 cans) rinsed and drained
  8. Take 2 1/4 cup chicken broth (low sodium)
  9. Prepare 6 slice bacon, chopped
  10. Get 1 onion, chopped fine
  11. Make ready 1 tbsp lemon juice

Easy White Bean Soup with soothing lemon, veggies, rosemary, thyme and tahini is healthy and easy to make using everyday ingredients that you probably already have on hand! It's full of nutrition, flavor and is amazingly delicious! Drain the other tin and add both to the soup and stir well. Thin the soup with boiled water if needed.

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 tin and add both to the soup and stir well. Thin the soup with boiled water if needed. Review: Truly's New Hard Seltzer Is Better Than White Claw. Why Should You Avoid Stockpiling Them During the Coronavirus Pandemic. Just a handful of basic ingredients and some TLC, this white bean and carrot soup is a fuss-free recipe to have on deck.

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