Laura Mitchell
@lauramit
Tuscan White Bean Soup with Crispy Bread Croutons
This hearty Tuscan White Bean Soup is a comforting dish made with white kidney beans, fresh vegetables, and aromatic herbs. Topped with crispy bread croutons and a drizzle of crème fraîche, it's perfect for a cozy meal any time of the year.
Details
- Cuisine:italian
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:19
- Views:5
Recipe Information
- Prep time20 min.
- Cook time30 min.
- Total time50 min.
- Servings4
Ingredients
- 3 tablespoons
- 1 tablespoon
- 1
- 1 stalk
- 1
- 3 cloves
- 2 (15 ounce) cans
- 4 cups
- to taste
- to taste
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/3 cup
- 1/2
- 1 1/2 cups
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Tuscan White Bean Soup with Crispy Bread Croutons.
Step 1
Begin by warming a tablespoon of olive oil in a spacious pot over medium-high heat.
Step 2
Once the oil shimmers, introduce a pat of butter and allow it to melt into the mix.
Step 3
Next, toss in diced onion, celery, and carrot, stirring occasionally until the onion turns translucent and takes on a golden hue, which should take about seven minutes.
Step 4
Add minced garlic and let it sauté for an additional minute, releasing its aromatic essence.
Step 5
Now, incorporate the rinsed and drained white kidney beans along with chicken broth.
Step 6
Season generously with salt, black pepper, chopped rosemary, thyme, and a hint of cayenne pepper for a touch of warmth.
Step 7
Raise the heat to medium-high, bringing the mixture to a gentle simmer.
Step 8
Once bubbling, lower the heat and let it simmer away for about thirty minutes, allowing the vegetables to soften and meld their flavors.
Step 9
While the soup is simmering, prepare the croutons by placing bread cubes in a sauté pan, drizzling them with two tablespoons of olive oil, and seasoning with a pinch of salt and pepper.
Step 10
Toast the bread cubes over medium heat, tossing them occasionally until they achieve a golden brown and crunchy texture, which should take around ten minutes.
Step 11
Just before they finish, sprinkle grated Parmigiano-Reggiano cheese over the cubes and toast for an additional two minutes until the cheese melts and the croutons become irresistibly crispy.
Step 12
When the soup is ready, use an immersion blender to puree it until silky smooth.
Step 13
Whisk in crème fraîche and stir in a splash of lemon juice for brightness.
Step 14
Serve the soup hot, garnished with the crunchy croutons and a sprinkle of fresh parsley, inviting warmth and comfort to your table.
Step 15
Enjoy each spoonful of this delightful creation!.