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

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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. 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 popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. White Bean Soup with Rosemary Croutons is something that I’ve loved my whole life.

To begin with this recipe, we must first 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. Get 4 slice Italian bread (cut into 1 inch cubes)
  2. Prepare 1/4 cup olive oil
  3. Get 1/9 tsp salt
  4. Make ready 1 pinch black pepper
  5. Prepare 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. Get 2 1/4 cup chicken broth (low sodium)
  9. Make ready 6 slice bacon, chopped
  10. Make ready 1 onion, chopped fine
  11. Prepare 1 tbsp lemon juice

To prepare the soup, sort and wash the beans; place in a large Dutch oven. Bring to a boil, lower the heat, place a lid on. Add the drained white beans, rosemary, chicken stock, and bay leaf. Remove the rosemary branch and the bay leaf.

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.

White Bean Soup with Garlicky Croutons. This easy Rosemary Garlic White Bean Soup only takes eight simple ingredients, is crazy flavorful, and will give you all those warm cozy fall vibes! 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 crusty bread for dipping. Sausage, Kale, and White Bean Soup with Rosemary-Parmesan Croutons is a great dish when you want something hearty and easy to make. You could even make this without the sausage for a vegetarian addition to lunch or dinner.

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