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Tuscan White Bean Soup With Rosemary Croutons

A home-style Tuscan White Bean Soup With Rosemary Croutons made with Cold Water, Fresh Rosemary, Fresh Sage, Bay Leaves, and Yellow Onion. Ready in about 1 hr 45 min, it serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 cup
• 2 qt
• 1
• 2
• 2
• 1
• 1/2 tsp
• 6 clove
• 1/4 cup

Method (preview)

1. 1

   Drain and rinse the two types of beans.

2. 2

   Place them in a soup pot and add the water, rosemary, sage, and bay leaves.

3. 3

   Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 to 35 minutes.

4. 4

   Remove the herbs and set aside 1 cup whole beans to add to the soup later.

5. 5

   While the beans are cooking, water-saute the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper over medium heat until the onion is tender, about 7 minutes.

6. 6

   Add the garlic and saute for about 2 minutes, then add the wine and cook for 1 or 2 minutes, until the pan is nearly dry.

7. 7

   Add the tomatoes and simmer for 10 minutes, then combine with the pureed beans.

8. 8

   Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper.

9. 9

   Cover and cook over low heat for 30 minutes.

10. 10

    Thin with a little water if needed and add salt and pepper to taste.

11. 11

    Garnish each serving with a spoonful of Parmesan cheese and the Rosemary Croutons.

12. 12

    This rustic soup is even better on the second day.