AuthorpadminCategorySoups & StewsDifficultyBeginnerThis soup will captivate your tastebuds. The olive oil-drizzled croutons slowly soften into this mellow, rosemary-infused concoction.
In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine.
Cover and cook for 6–8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1½ tsp rosemary, and increase heat to bring to a boil.
Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, purée soup until smooth.
Stir in remaining 2 cups beans, remaining ½ tsp rosemary, and lemon juice. Season with additional salt and pepper if desired.
Serve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil, if desired.
Ingredients
Directions
In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine.
Cover and cook for 6–8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1½ tsp rosemary, and increase heat to bring to a boil.
Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, purée soup until smooth.
Stir in remaining 2 cups beans, remaining ½ tsp rosemary, and lemon juice. Season with additional salt and pepper if desired.
Serve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil, if desired.