White Bean Bruschetta Soup with Olive Oil & Rosemary

1 Tbsp Delizia Extra Virgin Olive Oil
1 clove garlic, minced
2 small onions, chopped
32 oz. chicken broth
3 tsp dried rosemary
1 1/2 Tbsp lemon juice
1 tbsp Delizia 18 Year Traditional Balsamic Vinegar
1/2 tsp salt
1/2 tsp black pepper
2 cans (15 oz) cannellini beans, rinsed and drained

In a large soup pot, heat 1 Tbsp of olive oil over medium high heat. Add onions and garlic to the pot and cook for 5 minutes, until the onions are translucent.
Add chicken broth, dried rosemary, lemon juice, balsamic vinegar, salt, black pepper, and one can of beans to the pot. Cover and bring to a boil. As soon as the soup reached a boil, immediately lower the heat and simmer on low for 20 minutes.
Using an immersion blender, or by very carefully transferring the soup to a blender, puree the mixture until thick and smooth. Return the soup to the pot. Add the remaining can of beans to the soup and simmer for 5 more minutes.
Ladle soup into bowls and garnish with croutons. Enjoy!

FOR CROUTONS: Preheat the oven to 400 degrees. Cut the baguette into 1 inch cubes and lightly brush or spray the cubes with 1 tsp Wild Mushroom & Sage olive oil. Sprinkle the cubes with 1/2 tsp dried rosemary and lightly sprinkle with garlic powder. Bake the croutons for 5-7 minutes until golden brown.
Set aside.
Makes 6-8 servings

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