Cookbook:White Bean Soup with Basil, Rosemary, and Garlic Croutons
Appearance
White Bean Soup with Basil, Rosemary, and Garlic Croutons | |
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Category | Soup recipes |
Servings | 4 |
Time | 30 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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