White Bean Vegetable Soup With Grilled Garlic Croutons

Recipe Ingredients

		Soup
2 tablespoons	30ml	Olive oil
1		Onion - , chopped
2		Carrots - , chopped
2		Celery - , chopped
6 cups	1422ml	Chicken stock
2 teaspoons	10ml	Fresh thyme
2 teaspoons	10ml	Fresh rosemary - , minced
2		Northern white beans
		- drained and rinsed
		Croutons
1		Baguette - cut crosswise
		- into 1/2-inch slices
2		Garlic - , peeled
1/4 cup	10g / 0.4oz	Parsley leaves
		Salt and pepper
1/4 cup	59ml	Olive oil

Recipe Instructions

Recipe by: COOK'S CHOICE SEAN and CATHY SHOW #CH1219 In a pot heat oil over medium heat and cook onions for 2 minutes. Add the chopped carrots and celery and cook for 2-3 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer soup until vegetables are tender, about 10-15 minutes. Stir in the fresh herbs and white beans. Return soup to a simmer. Using a handblender puree soup to desired consistency.

In a food processor or chopping bowl of Braun MultiPurpose Processor puree the garlic, parsley, salt and pepper and olive oil. Brush both sides of 12 slices of bread with garlic oil. Heat cast iron grill pan over medium high heat. Grill bread on both sides until toasted.

Serve soup hot with croutons.

Yield: serves 4-6

Per serving: 4430 Calories (kcal); 487g Total Fat; (98% calories from fat); 5g Protein; 6g Carbohydrate; 0mg Cholesterol; 12884mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 97 Fat; 0 Other Carbohydrates

Source:
Cooking Right Show #CR9600

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