White Bean Soup with Rosemary Croutons
By America's Test KitchenPublished on September 26, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 (1-inch) slices Italian bread, cut into 1-inch squares¼ cup extra virgin olive oil 3 garlic cloves, minced1 teaspoon minced fresh rosemary Salt and pepper 4 (16-ounce) cans cannellini beans, drained and rinsed (see note)2 ¼ cups low-sodium chicken broth 6 slices bacon, chopped1 onion, chopped fine1 tablespoon lemon juice
Before You Begin
You can substitute Great Northern beans for the cannellini beans in this soup.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Combine bread, 3 tablespoons oil, half of garlic, 1/2 teaspoon rosemary, and 1/8 teaspoon salt in large bowl and toss to coat. Transfer bread to rimmed baking sheet and bake, stirring occasionally, until golden brown, 8 to 10 minutes. Let cool.
- Meanwhile, process 1 1/2 cups beans and 1/4 cup broth in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat. Cook onion in bacon fat until softened, about 5 minutes. Add remaining garlic and cook until fragrant, about 30 seconds. Stir in remaining broth, pureed bean mixture, remaining beans, and remaining rosemary and bring to boil. Reduce heat to medium-low and simmer, covered, until beans are heated through, about 10 minutes. Add lemon juice and season with salt and pepper. Drizzle with remaining oil and sprinkle with bacon. Serve with croutons.
Time
30 minutesYield
Serves 4Ingredients
4 (1-inch) slices Italian bread, cut into 1-inch squares
¼ cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon minced fresh rosemary
Salt and pepper
4 (16-ounce) cans cannellini beans, drained and rinsed (see note)
2 ¼ cups low-sodium chicken broth
6 slices bacon, chopped
1 onion, chopped fine
1 tablespoon lemon juice
Ingredients
4 (1-inch) slices Italian bread, cut into 1-inch squares
¼ cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon minced fresh rosemary
Salt and pepper
4 (16-ounce) cans cannellini beans, drained and rinsed (see note)
2 ¼ cups low-sodium chicken broth
6 slices bacon, chopped
1 onion, chopped fine
1 tablespoon lemon juice
Ingredients
4 (1-inch) slices Italian bread, cut into 1-inch squares
¼ cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon minced fresh rosemary
Salt and pepper
4 (16-ounce) cans cannellini beans, drained and rinsed (see note)
2 ¼ cups low-sodium chicken broth
6 slices bacon, chopped
1 onion, chopped fine
1 tablespoon lemon juice
Why This Recipe Works
A puree of canned cannellini beans added body to our White Bean Soup with Rosemary Croutons without requiring a lengthy simmer. Cooking the onion and garlic in reserved bacon fat added potent smoky flavor to the dish.
Before You Begin
You can substitute Great Northern beans for the cannellini beans in this soup.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Combine bread, 3 tablespoons oil, half of garlic, 1/2 teaspoon rosemary, and 1/8 teaspoon salt in large bowl and toss to coat. Transfer bread to rimmed baking sheet and bake, stirring occasionally, until golden brown, 8 to 10 minutes. Let cool.
- Meanwhile, process 1 1/2 cups beans and 1/4 cup broth in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat. Cook onion in bacon fat until softened, about 5 minutes. Add remaining garlic and cook until fragrant, about 30 seconds. Stir in remaining broth, pureed bean mixture, remaining beans, and remaining rosemary and bring to boil. Reduce heat to medium-low and simmer, covered, until beans are heated through, about 10 minutes. Add lemon juice and season with salt and pepper. Drizzle with remaining oil and sprinkle with bacon. Serve with croutons.
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