I made this soup because it was actually below freezing here in Florida. I know that is just W.R.O.N.G. – WRONG. If I wanted to be in the cold, I would go up to New Hampshire. Actually I do go up there once a month, but not because I like the cold. Anyway, this soup just sounded perfect for the day.
The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.
- 2 15 oz cans cannnelini white beans, rinsed, drained, divided
- 3 c vegetable broth, divided, 1c/2c
- 1 tsp all-purpose seasoning
- 1/2 large onion, diced
- 3 garlic cloves, minced
- 1/8 tsp crushed red pepper flakes
- 8 oz baby spinach, chopped
- 1 large tomato, seeded, chopped
- 1/2 lemon, zested, juiced
- Homemade Croutons
In a food processor or blender, blend together 1 can of cannelini beans and 1 c of vegetable broth until smooth and creamy. Set aside.
In a large dutch oven, saute onions with all-purpose seasoning and vegetable broth as needed, until soft.
Add garlic, red pepper flakes. Stir. Add spinach and stir. Cook until spinach is wilted.
Add remaining beans and broth along with the tomato and lemon.
Stir thoroughly. Bring soup to a simmer and cook for 20 minutes, until heated through.
Serve with homemade croutons. Eat. Enjoy.
I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.
For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.
I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.
You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.
Preheat oven to 400 degrees.
Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.
Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.
Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.
Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.