White Bean Soup

white bean soupI started with the recipe for Tuscan White Bean Soup from The Six O’Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families but modified it by using turkey broth, mixed up the white beans, and pulled my croutons from my freezer stash.

Make the croutons if you need to. Just cut a few slices of French or Italian bread into 1/2 inch cubes, toss with some olive oil, salt and seasonings, then bake at 450 F for 5 minutes or so. (Watch them!)

Heat the oil in your dutch oven or soup pot, and cook the onions and garlic about 5 minutes, stirring, until softened. Add the beans and broth and bring to a boil. Reduce the heat and simmer for 5-10 minutes.

Use an immersion blender, like the Cuisinart SmartStick Hand Blender CSB-76(affiliate link), to blend the beans, leaving them as chunky as you’d like.

Stir in the sherry and basil (I used dried but I do think fresh would be better).

Put a servings worth in a bowl, add a bit of grated Parmesan, and a few croutons.

 

 

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