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White bean Soup with Croutons
Can be vegetarian or not, you can decide. Great on a cold evening.
Serves 6
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 2 |
Tb |
Olive oil |
|
| 1 |
ea |
Yellow onion - large, chopped |
|
| 2 |
Tsp |
Garlic clove, minced |
|
| 2 |
Can |
Cannellini beans- 15. 5 oz |
|
| 1 |
Can |
Chicken or vegetable broth - 15 oz |
|
| 2 |
Tb |
Sherry - Optional |
|
| 10 |
ea |
Fresh basil leaves, finely chopped |
|
|
|
Croutons for serving |
|
|
|
Parmesan cheese, shredded for serving |
|
| 2 |
ea |
Sourdough Bread - large slices, cut into 1/2 inch cubes |
|
| 1 1/2 |
Tb |
Olive oil |
|
| 1/4 |
Tsp |
Kosher Salt |
|
|
Instructions
Preheat oven to 450 degrees for the croutons. In a large pot, heat oil and add the onion and garlic once the oil is hot and cook them stirring
occasionally, until onion is tender. Add the beans and broth and bring to a boil.
While soup is heating, in a blender or processor, working in small batches puree soup and return to pot. Simmer
soup for 5 more mintues.
To make croutons, in a bowl mix bread cubes with oil and salt. Place bread on a cookie sheet in a single layer, do not forget to line sheet with foil. Bake them in oven
for 3 to 5 minutes until they are crisp and browned.
Add sherry and basil to soup and stir until heated through. Ladle into bowls and top with cheese and croutons.
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