Cookbook:White Bean Soup with Basil, Rosemary, and Garlic Croutons
Jump to navigation
Jump to search
| White Bean Soup with Basil, Rosemary, and Garlic Croutons | |
|---|---|
| Category | Soup recipes |
| Servings | 4 |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | American cuisine | Italian cuisine | Beans | Soups
Ingredients[edit | edit source]
- 2 cans (2 lbs) white beans, such as cannellini, drained
- 2 cups low-sodium chicken broth
- 1 cup of your favorite marinara pasta sauce
- 2 large garlic cloves, minced
- ¼ cup packed fresh basil leaves, or 1 teaspoon dried basil leaves
- 1 teaspoon minced fresh rosemary
- ¼ teaspoon red pepper flakes
Procedure[edit | edit source]
- Purée ingredients in a blender until smooth.
- Pour into a large saucepan or Dutch Oven, and bring to a simmer.
- Simmer, partially covered and stirring frequently, to blend flavors, 4–5 minutes.
- Serve, garnished with croutons.
Notes, tips, and variations[edit | edit source]
- Garnish with Quick Garlic Croutons