How to Prepare Award-winning White Bean Soup with Rosemary Croutons
Hello everybody, it's me, Dave, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy White Bean Soup with Rosemary Croutons. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from White Bean Soup with Rosemary Croutons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Bean Soup with Rosemary Croutons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make White Bean Soup with Rosemary Croutons is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook White Bean Soup with Rosemary Croutons estimated approx 45 mins.
To begin with this particular recipe, we must first prepare a few components. You can have White Bean Soup with Rosemary Croutons using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make White Bean Soup with Rosemary Croutons:
- 4 slice Italian bread (cut into 1 inch cubes)
- 1/4 cup olive oil
- 1/9 tsp salt
- 1 pinch black pepper
- 3 clove garlic, minced
- 1 tsp rosemary (fresh, minced)
- 64 oz cannellini or great northern beans (4 cans) rinsed and drained
- 2 1/4 cup chicken broth (low sodium)
- 6 slice bacon, chopped
- 1 onion, chopped fine
- 1 tbsp lemon juice
Steps to make White Bean Soup with Rosemary Croutons
- 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).
- For the Soup: Process 1 1/2 cups of the beans and 1/4 cup of the broth in a food processor until smooth.
- 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.
- Cook the onion in the bacon fat for about 5 minutes. Add the remaining garlic and cook until fragrant, about 30 seconds longer.
- Stir in the remaining broth, pureed bean mixture, the remaining beans, and the remaining rosemary and bring to a boil.
- Reduce heat to medium-low and simmer about 10 minutes.
- 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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