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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, white bean soup with rosemary croutons. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

With an immersion blender or in a food processor fitted with knife blade, puree half the soup until smooth. Serve in bowls topped with croutons and drizzled with remaining olive oil. A puree of canned cannellini beans added body to our White Bean Soup with Rosemary Croutons without requiring a lengthy simmer.

White Bean Soup with Rosemary Croutons is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. White Bean Soup with Rosemary Croutons is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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 Italian bread (cut into 1 inch cubes)
  2. Take olive oil
  3. Get salt
  4. Get black pepper
  5. Get garlic, minced
  6. Take rosemary (fresh, minced)
  7. Take cannellini or great northern beans (4 cans) rinsed and drained
  8. Make ready chicken broth (low sodium)
  9. Make ready bacon, chopped
  10. Prepare onion, chopped fine
  11. Make ready 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! Don't let the minimal ingredients in this soup fool you, this vegan white. Just a handful of basic ingredients and some TLC, this white bean and carrot soup is a fuss-free recipe to have on deck.

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.

Drain the other tin and add both to the soup and stir well. Thin the soup with boiled water if needed. Find more midweek meals on Tesco Real Food. To serve, ladle the soup into bowls and top with the polenta croutons, extra rosemary and cheese shavings. Review: Truly's New Hard Seltzer Is Better Than White Claw.

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