White Bean Soup with Rosemary Croutons
Appears in Cook's Country December/January 2011
We wanted the slow-cooked flavor of a great white bean soup, but we wanted it ready in time for a weeknight dinner.
WHY THIS RECIPE WORKS
A puree of canned cannellini beans added body to our White Bean Soup with Rosemary Croutons without requiring a lengthy simmer. Cooking the onion and garlic in reserved bacon fat added potent smoky flavor to the dish.