Rustic Tuscan Soup with Rosemary Infused Croutons
Author: Chef Eli
Recipe type: Soup
Cuisine: Italian
- 2 tbsp EVOO
- 2 carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 1 medium onion, roughly chopped
- 1 medium sweet potato, peeled and roughly chopped
- ¼ cup white wine, dry
- 1 can white beans, drained and rinsed
- 2 cups Tuscan kale, roughly chopped
- 2 tsp dried rosemary
- Salt and Pepper to taste
- 5 cups water
- ¼ cup parmesan or pecorino cheese, shaved
- For the croutons:
- ½ medium loaf of rustic Italian bread, cubed (about 1" pieces)
- 2 tbsp EVOO
- 2 tsp dried rosemary
- Salt and Pepper to taste
- In a large pot, saute carrots, celery, onion, and sweet potato in the EVOO for approximately five minutes.
- Add white wine and reduce for 3 minutes.
- Add the white beans, Tuscan Kale, rosemary, salt, and pepper.
- Let simmer on low heat for 40 minutes.
- While the soup is simmering, preheat oven to 425 degrees F.
- Assemble bread cubes onto a large baking sheet, leaving plenty of space between the bread cubes.
- Drizzle the bread with the EVOO, rosemary, salt, and pepper.
- Bake for approximately 25 minutes or until golden brown.
- Serve soup. Garnish with parmesan or pecorino cheese and rosemary infused croutons.
- Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/rustic-tuscan-soup-rosemary-croutons/
3.5.3208