Meals (White Bean Soup with Rosemary Croutons)

By chefbobby

Ingredients

• 4 (1-inch) slices Italian bread, cut into 1-inch squares
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, minced
• Salt and Pepper
• 4 (16-ounce) cans cannellini beans or great northern , drained and rinsed
• 2 1/4 cups low-sodium chicken broth
• 6 slices bacon, chopped
• 1 onion, chopped fine
• 1 Tbsp lemon juice

Preparation

Step 1

1) Adjust oven rack to middle position and heat oven to 475 degrees. Combine bread, 3 Tbsp oil, half of garlic, 1/2 tsp rosemary, and 1/8 tsp 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.

2) Meanwhile, process 1 1/2 cup 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 all but 1 Tbsp 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 a 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.