Recipe of Favorite White Bean Soup with Rosemary Croutons

White Bean Soup with Rosemary Croutons.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, white bean soup with rosemary croutons. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

White Bean Soup with Rosemary Croutons is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. White Bean Soup with Rosemary Croutons is something which I've loved my entire life. They're fine and they look fantastic.

To begin with this particular recipe, we have to first 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. Prepare 4 slice of Italian bread (cut into 1 inch cubes).
2. Get 1/4 cup of olive oil.
3. Prepare 1/9 tsp of salt.
4. Prepare 1 pinch of black pepper.
5. Take 3 clove of garlic, minced.
6. Prepare 1 tsp of rosemary (fresh, minced).
7. Get 64 oz of cannellini or great northern beans (4 cans) rinsed and drained.
8. Take 2 1/4 cup of chicken broth (low sodium).
9. Take 6 slice of bacon, chopped.
10. Get 1 of onion, chopped fine.
11. Get 1 tbsp of lemon juice.

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..

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