Saturday, November 19, 2011

White bean Rosemary Soup with Jumbo Croutons and Fresh Basil


  • 1 1/2 tablespoons olive oil
  • 1 cup chopped onions 
  • 1 cup chopped celery
  • 1 large cloves of minced garlic
  • 2 teaspoons mustard 
  • 1 teaspoons salt 
  • Black pepper to taste
  • 6 cups white kidney beans cooked
  • 3 cups veggie stock 
  • 1 1/2 cups of water
  • 2 teaspoons fresh chopped rosemary 
  • 2 tablespoons lemon juice 
  • 1 batch of fresh jumbo croutons 
  • fresh basil, juillian cut 
In a large pot on medium heat add oil, celery, onion, garlic, mustard, salt and pepper.  Stir to combine.  Cover and cook for 6-8 minutes, stirring occasionally to keep from sticking to the bottom.

Add 4 cups of beans, veggie stock, water and 1 1/2 teaspoons of rosemary.  Increase and bring to a boil.  Once boiling reduce heat, cover and let simmer for 15-20 minutes.

Remove from heat.  Using an immersion blender blend well.  Stir in remaining 2 cups of beans, lemon juice  and remaining rosemary.  Season with additional salt and pepper to taste.

Serve in individual bowls with jumbo croutons and fresh cut basil.  Drizzle with olive oil if desired.