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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, white bean soup with rosemary croutons. It is one of my favorites. This time, I am going to make it a little bit unique. 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’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. White Bean Soup with Rosemary Croutons is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make White Bean Soup with Rosemary Croutons:
  1. Make ready 4 slice Italian bread (cut into 1 inch cubes)
  2. Prepare 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. Get 1 tsp rosemary (fresh, minced)
  7. Take 64 oz cannellini or great northern beans (4 cans) rinsed and drained
  8. Prepare 2 1/4 cup chicken broth (low sodium)
  9. Prepare 6 slice bacon, chopped
  10. Take 1 onion, chopped fine
  11. Get 1 tbsp lemon juice
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.

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