White Bean Soup with Basil, Rosemary, and Garlic Croutons
This white bean soup goes from pantry to table in about 30 minutes, because the beans, broth and marinara all come ready to use. Everything is blended raw and then simply heated, so the garlic, basil and rosemary stay bright instead of cooking down. The marinara adds body and a gentle tomato sweetness, while a pinch of red pepper flakes gives a quiet kick. Crisp garlic croutons on top supply the crunch.
Instructions
Put the drained beans, chicken broth, marinara sauce, minced garlic, basil, rosemary and red pepper flakes into a blender. Purée until the mixture is completely smooth.
Pour the purée into a large saucepan or Dutch oven and bring it to a simmer over the heat.
Let it simmer with the lid partly on for 4 to 5 minutes, stirring often so the soup does not catch on the bottom. The flavors should have blended and the soup should be hot throughout.
Ladle into bowls and top with Quick Garlic Croutons.
Make it personal.
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