Tuscan White Bean Soup With Rosemary Croutons

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.