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The ingredients needed to make White Bean Soup with Rosemary Croutons:
- Use 4 slice Italian bread (cut into 1 inch cubes)
- You need 1/4 cup olive oil
- Prepare 1/9 tsp salt
- Get 1 pinch black pepper
- Prepare 3 clove garlic, minced
- Take 1 tsp rosemary (fresh, minced)
- Use 64 oz cannellini or great northern beans (4 cans) rinsed and drained
- You need 2 1/4 cup chicken broth (low sodium)
- Get 6 slice bacon, chopped
- Prepare 1 onion, chopped fine
- Use 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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