RCI-VG.004.1536.001
White Bean Soup with Basil, Rosemary, and Garlic Croutons
=White Bean Soup with Basil, Rosemary, and Garlic Croutons=
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- -ounce cans white beans2 16 unitsuch as cannellini, drained
- 2 cups
- of your favorite marinara pasta sauce1 cup
- garlic cloves2 largeminced
- packed fresh basil leaves¼ cupor 1 teaspoon dried basil leaves
- 1 teaspoon
- ¼ teaspoon
Method
1
Heat a large pot over medium heat and sauté the minced garlic cloves for about 1 minute until fragrant, being careful not to burn them.
1 minutes
2
Pour the low-sodium chicken broth and marinara pasta sauce into the pot, stirring to combine.
3
Add the drained white beans (cannellini or similar), minced fresh rosemary, and red pepper flakes to the broth mixture.
4
Bring the soup to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
10 minutes
5
Stir in the fresh basil leaves (or dried basil if using) and adjust seasoning as needed with salt and pepper.
6
Simmer for an additional 5 minutes until the soup is heated through and the basil is wilted.
5 minutes
7
Divide the soup among serving bowls and top with garlic croutons before serving.