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We hope you got benefit from reading it, now let’s go back to white bean soup with rosemary croutons recipe. To cook white bean soup with rosemary croutons you need 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make White Bean Soup with Rosemary Croutons:
- Get 4 slice Italian bread (cut into 1 inch cubes)
- Take 1/4 cup olive oil
- Prepare 1/9 tsp salt
- You need 1 pinch black pepper
- You need 3 clove garlic, minced
- Provide 1 tsp rosemary (fresh, minced)
- Prepare 64 oz cannellini or great northern beans (4 cans) rinsed and drained
- Take 2 1/4 cup chicken broth (low sodium)
- You need 6 slice bacon, chopped
- Take 1 onion, chopped fine
- Provide 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 very important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food like poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you will want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they have been washed completely
Buy raw meat or fish and store at the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to make sure everything you are going to use has been saved correctly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state how long you can keep the food and whether it needs to go from the refrigerator.
This kind of food frequently has special packaging to keep it fresh for longer. But it is going to go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of instance, you may see’eat in two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, colour or texture may begin to deteriorate.
Following this date, that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If your plan is on using a egg after its best before date, be certain that you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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