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You are here: Home / Soups / Tuscan White Bean Soup with Herb Croutons and Garlic Chili Oil

Tuscan White Bean Soup with Herb Croutons and Garlic Chili Oil

February 16, 2016 By Spices in My DNA 1 Comment

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Well, winter is officially here. I thought we may have dodged it, but this weekend was INSANELY cold. It snowed a bit yesterday, and it’s gross and rainy out today. No bueno. The good news is, the weather this weekend is forecasted to be in the 50s-60s. Maryland weather is so bizarre. In the meantime, this luxuriously creamy soup with garlicky croutons and the most delicious spicy oil drizzle will be sure to warm you up! (It’s healthy too)!

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Tuscan White Bean Soup with Herb Croutons and Garlic Chili Oil

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • For the croutons:
  • 1 loaf of rustic Italian bread, cut into 1'' cubes
  • 2-3 T. olive oil
  • 1 T. dried rosemary
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/3 tsp. pepper
  • handful of chopped fresh herbs (I used thyme and oregano)
  • For the soup:
  • 1 T. butter
  • 2 T. olive oil
  • 3 shallots, chopped
  • 3 sage leaves
  • 2 15 oz. cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • pinch of red pepper flakes
  • 1/2 c. canned light coconut milk
  • 1/2 tsp. pepper
  • For the chili oil:
  • 1/3 c. olive oil
  • 3 cloves garlic, crushed
  • 1/2 tsp. red pepper flakes
  • pinch of salt

Instructions

  1. Preheat oven to 375℉. Begin by making the croutons. Toss bread cubes in olive oil, dried herbs, salt, and pepper. Spread on large baking sheet. Bake for 20 minutes or so, tossing occasionally until golden. Add fresh herbs and toss when they come out of the oven. Set aside to cool.
  2. In a large pot or dutch oven, add olive oil and shallot. Cook, stirring occasionally, until the shallots are softened, about 5-7 minutes.
  3. Add the sage leaves, beans, garlic, and a pinch of red pepper flakes. Cook for 2-3 minutes. Add stock, and raise heat to medium/high. Once boiling, reduce heat and simmer for 15-20 minutes.
  4. While soup is simmering, make the chili oil. Add olive oil, garlic cloves, salt, and red pepper flakes to small saucepan over medium heat. Let oil simmer for a couple minutes until very fragrant and garlic is slightly golden. Remove from heat to let cool.
  5. Once soup has simmered, remove from heat and blend with an immersion blender until creamy, or very carefully transfer to a blender and blend until smooth. Be very careful, hot liquids expand when they are blended. Hold the top very tightly.
  6. Once blended, stir in the coconut milk and taste to season with salt and pepper. Portion into bowls, top with croutons and a drizzle of garlic chili oil.

Adapted from giada.

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Filed Under: Soups

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Comments

  1. Jan

    February 19, 2016 at 10:16 pm

    Hi Molly, I enjoyed healthful eating all week thanks to your delicious grain bowls and black bean squash chili. What a special treat to have you as my personal chef! The Tuscan white bean soup above looks delicious and easy…key for me. I’ll add it to my menu this weekend and look forward to the next opportunity to hire your culinary talents.

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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