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White Bean Soup with Rosemary Croutons
White Bean Soup with Rosemary Croutons

Before you jump to White Bean Soup with Rosemary Croutons recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us believe that comfort foods are not good for us and that we must avoid them. At times, if your comfort food is essentially candy or other junk foods, this holds true. At times, comfort foods can be very nourishing and good for us to consume. There are a number of foods that, when you eat them, may improve your mood. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

Build a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all fantastic for helping to raise your mood. This is because seeds and nuts have a lot of magnesium which boosts your brain’s serotonin levels. Serotonin is the “feel good” chemical substance that tells your brain how you feel at all times. The more of this chemical in your brain, the better you’ll feel. Not only that, nuts, particularly, are a fantastic protein source.

As you can see, you don’t have to turn to junk food or foods that are bad for you to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to white bean soup with rosemary croutons recipe. You can have white bean soup with rosemary croutons using 11 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook White Bean Soup with Rosemary Croutons:
  1. Use Italian bread (cut into 1 inch cubes)
  2. Use olive oil
  3. Use salt
  4. Use black pepper
  5. Take garlic, minced
  6. You need rosemary (fresh, minced)
  7. Provide cannellini or great northern beans (4 cans) rinsed and drained
  8. You need chicken broth (low sodium)
  9. Use bacon, chopped
  10. You need onion, chopped fine
  11. Take lemon juice
Steps to make White Bean Soup with Rosemary Croutons:
  1. For the Croutons: Heat oven to 475°F. Combine bread, 3 tbsp oil, half of the garlic, 1/2 tsp rosemary, 1/8 tsp salt in a large bowl. Toss to coat. Transfer to baking sheet and bake, stirring occasionally until golden brown, about 8-10 minutes. Watch closely (will burn easily).
  2. For the Soup: Process 1 1/2 cups of the beans and 1/4 cup of the broth in a food processor until smooth.
  3. Cook bacon in a large pot over medium heat until crisp, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate and discard all but 1 tbsp of the bacon fat.
  4. Cook the onion in the bacon fat for about 5 minutes. Add the remaining garlic and cook until fragrant, about 30 seconds longer.
  5. Stir in the remaining broth, pureed bean mixture, the remaining beans, and the remaining rosemary and bring to a boil.
  6. Reduce heat to medium-low and simmer about 10 minutes.
  7. Add lemon juice and season with salt and pepper. Drizzle with a bit of olive oil and sprinkle servings with bacon and croutons.

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