White Bean Soup with Rosemary Croutons

Name: White Bean Soup with Rosemary Croutons
Yield: Serves 4
Ingredients: 4 (1-inch) slices, Italian bread, cut into 1-inch squares; 1/4 cup, extra virgin olive oil; 3 , garlic cloves, minced; 1 teaspoon, minced fresh rosemary; , Salt and pepper; 4 (16-ounce) cans, cannellini beans, drained and rinsed (see note); 2 1/4 cups, low-sodium chicken broth; 6 slices, bacon, chopped; 1 , onion, chopped fine; 1 tablespoon, lemon juice

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Appears in Cook's Country December/January 2011

Main Courses

Beans

Weeknight

We wanted the slow-cooked flavor of a great white bean soup, but we wanted it ready in time for a weeknight dinner.

SERVES4

TIME30 minutes

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.

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