Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, white bean soup with rosemary croutons. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
White Bean Soup with Rosemary Croutons is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. White Bean Soup with Rosemary Croutons is something that I have loved my whole life. They’re nice and they look fantastic.
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. Review: Truly's New Hard Seltzer Is Better Than White Claw.
To begin with this 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 that.
The ingredients needed to make White Bean Soup with Rosemary Croutons:
- Take 4 slice Italian bread (cut into 1 inch cubes)
- Get 1/4 cup olive oil
- Get 1/9 tsp salt
- Prepare 1 pinch black pepper
- Prepare 3 clove garlic, minced
- Prepare 1 tsp rosemary (fresh, minced)
- Take 64 oz cannellini or great northern beans (4 cans) rinsed and drained
- Take 2 1/4 cup chicken broth (low sodium)
- Get 6 slice bacon, chopped
- Prepare 1 onion, chopped fine
- Take 1 tbsp lemon juice
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. 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:
- 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.
Drain the other tin and add both to the soup and stir well. Thin the soup with boiled water if needed. Just a handful of basic ingredients and some TLC, this white bean and carrot soup is a fuss-free recipe to have on deck. A Tuscan inspired soup using inexpensive white beans, fresh rosemary and pancetta. Fry the pancetta in a medium sized frying pan until no longer pinch.
So that’s going to wrap this up for this exceptional food white bean soup with rosemary croutons recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
