White Bean Soup with Rosemary, Basil, and Garlic Croutons

Posted Thu, 10/01/2009 - 4:55pm

Summary

Yield
SourceUSA Weekend
Prep Time15 minutes

Description

This recipe is referenced in Caroline Daykins' article "Budget-Friendly Dried Beans" (http://www.hampdenparkcoop.com/node/297)

Ingredients

  • 4 c white beans, such as cannellini, drained
  • 2 c vegetable broth
  • 1 c marinara sauce
  • 2 large garlic cloves, minced
  • 1⁄4 c packed fresh basil, or
  • 1 t dried basil
  • 1 t minced fresh rosemary
  • 1 t red pepper flakes
  • 1 c ½-inch bread cubes from french or italian loaf
  • 2 t olive oil
  • 1⁄8 t garlic powder
  • 1 pn salt

Instructions

Puree beans, broth, marinara sauce, garlic, basil, rosemary, and pepper in a blender until smooth. Pour into a large saucepan or Dutch oven, and bring to a simmer. Simmer, partially covered and stirring frequently, 4–5 minutes.

Heat an 8-inch skillet over low heat while preparing bread. A minute before you are ready to cook, increase heat to medium. Toss bread in a bowl with oil, garlic powder, and salt. Pour into skillet and cook, stirring frequently, until golden brown and crisp (about 7 minutes).