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We hope you got insight from reading it, now let’s go back to white bean soup with rosemary croutons recipe. You can have white bean soup with rosemary croutons using 11 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make White Bean Soup with Rosemary Croutons:
- Prepare 4 slice Italian bread (cut into 1 inch cubes)
- Take 1/4 cup olive oil
- Prepare 1/9 tsp salt
- Prepare 1 pinch black pepper
- Prepare 3 clove garlic, minced
- You need 1 tsp rosemary (fresh, minced)
- Use 64 oz cannellini or great northern beans (4 cans) rinsed and drained
- Use 2 1/4 cup chicken broth (low sodium)
- Take 6 slice bacon, chopped
- Take 1 onion, chopped fine
- Prepare 1 tbsp lemon juice
Steps to make White Bean Soup with Rosemary Croutons:
- For the Croutons: Heat oven to 475°F. Combine bread, 3 tbsp oil, half of the garlic, 1/2 tsp rosemary, 1/8 tsp salt in a large bowl. Toss to coat. Transfer to baking sheet and bake, stirring occasionally until golden brown, about 8-10 minutes. Watch closely (will burn easily).
- For the Soup: Process 1 1/2 cups of the beans and 1/4 cup of the broth in a food processor until smooth.
- Cook bacon in a large pot over medium heat until crisp, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate and discard all but 1 tbsp of the bacon fat.
- Cook the onion in the bacon fat for about 5 minutes. Add the remaining garlic and cook until fragrant, about 30 seconds longer.
- Stir in the remaining broth, pureed bean mixture, the remaining beans, and the remaining rosemary and bring to a boil.
- Reduce heat to medium-low and simmer about 10 minutes.
- Add lemon juice and season with salt and pepper. Drizzle with a bit of olive oil and sprinkle servings with bacon and croutons.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful bacteria from growing and spreading. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and store at the bottom shelf of this fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you’re going to use has been stored correctly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that state just how long you may keep the food and if it must go from the refrigerator.
This sort of food often has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. For instance, you might see’eat in two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, colour or texture may begin to deteriorate.
An exception to this can be eggs, which have a best before date of no more than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you sick.
If your plan is on using an egg after its best before date, make certain you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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