Monday, December 13, 2010

Bean Soup with Garlic Croutons

Last Sunday night we wanted a cozy, warm dinner, so I wanted to try this bean soup.  The recipe serves 4.

For the Soup:
2 (15 ounce) cans of cannelini beans, drained and rinsed
4 cups of Chicken Broth
4 garlic cloves
1/2 of a medium red onion
1/4 cup of fresh sage leaves
1 tbsp red pepper flakes
1 tbsp olive oil
Salt and pepper to taste

First, roughly chop the onion and smash the garlic.  Heat a soup pot on medium heat and put in the olive oil, onion and garlic.  Cook together for 5-10 minutes, until the onion begins to look transparent.  Now add the beans, chicken broth, sage leaves, pepper flakes and salt and pepper.  Reduce the heat to medium-low and simmer with the lid on for 20 minutes.  Then, either with an emersion blender or a regular blender, puree the soup until smooth.  Taste for additional salt and pepper. 

The soup tastes great alone, but I added these croutons on top and it was delicious.

For the Croutons:
4 Slices of whole wheat bread, cut into 1 inch cubes
1 tbsp olive oil
1/2 tsp garlic powder (add more if you like a stronger garlic flavor)
2 pinches of salt
1 tsp dried parsley

Preheat the over to 350 degrees.  In a bowl, add olive oil, garlic powder, salt, pepper and parsley.  Then add the bread and mix until the cubes are lightly coated.  Put on a baking sheet and cook for 5 minutes, then stir and flip them, and cook for 5 to 10 more minutes, until they are golden brown.

To serve, top the soup with croutons and some Parmesan cheese.

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