Tuscan White Bean Soup With Rosemary Croutons

4-6
Servings
20m
Prep Time
1.5m
Cook Time
22m
Ready In


"Perfect soup for those cold autumn and winter days, but this soup is so delicious you will want to make it the year through. Source: Field of Greens Cookbook. NOTE: the overnight soaking time of the beans is not included in the total prep time."

Original recipe yields 4-6 servings
OK
  • For Rosemary Croutons

Nutritional

  • Serving Size: 1 (286.4 g)
  • Calories 248
  • Total Fat - 14.3 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 122.8 mg
  • Sodium - 138.8 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 4.9 g
  • Sugars - 7.1 g
  • Protein - 8.8 g
  • Calcium - 133.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 25.1 mg
  • Thiamin - 0.2 mg

Step 1

Drain and rinse the two types of beans. Place them in a soup pot and add the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 - 35 minutes.

Step 2

Remove the herbs and set aside 1 cup whole beans to add to the soup later. Pass the remaining beans through a food mill, adding their broth or water as needed, then return them to the soup pot and cook over low heat.

Step 3

While the beans are cooking, heat the olive oil in a saute pan and add the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium heat until the onion is tender, about 7 minutes. Add the garlic and saute for about 2 minutes, then add the wine and cook for 1 - 2 minutes, until the pan is nearly dry.

Step 4

Add the tomatoes and simmer for 10 minutes, then combine with the pureed beans.

Step 5

Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper. Cover and cook over low heat for 30 minutes. Thin with a little water if needed and add salt and pepper to taste.

Step 6

Garnish each serving with a spoonful of Parmesan cheese (more or less to your liking) and the Rosemary Croutons.

Rosemary Croutons


Step 7

Preheat oven to 375-degrees-F.

Step 8

Combine the olive oil and garlic and brush it on the baguette slices; sprinkle with the rosemary. Bake on a baking sheet for 8 - 10 minutes, until the croutons are crisp and very lightly browned.

Tips & Variations


No special items needed.

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