Tuscan White Bean and Rosemary Soup with Parmesan Croutons

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans cannellini beans, rinsed and drained
• 4 cups chicken or vegetable broth
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 cup heavy cream

• 1 loaf ciabatta, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 cup Parmesan cheese, grated

Method

1. 01
   Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. 02
   Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant.
3. 03
   Stir in the cannellini beans, broth, rosemary sprigs, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. 04
   Remove the rosemary sprigs and use an immersion blender to puree the soup until smooth, or leave some texture if preferred.
5. 05
   Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed. Keep warm on low heat.
6. 06
   Preheat the oven to 375°F (190°C). In a large bowl, toss the ciabatta cubes with olive oil and grated Parmesan.
7. 07
   Spread the bread cubes on a baking sheet and bake for 10-12 minutes, or until golden and crispy.
8. 08
   Ladle the soup into bowls and top with Parmesan croutons. Serve immediately.