White Bean Soup w/ Rosemary, Basil & Quick Garlic Croutons

(Tara M.)

2 16-oz cans white beans, such as cannellini, drained
2 c low-sodium chicken broth*
1 cup of your favorite marinara pasta sauce
2 large garlic cloves, minced
¼ cup packed fresh basil leaves, or 1 teaspoon dried basil
1 teaspoon minced fresh rosemary
¼ teaspoon red pepper flakes
Garnish: Quick garlic croutons (see recipe below)

Puree all ingredients except garnish in a blender until smooth. Pour into a large saucepan and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 4 to 5 min. Serve with garnish.

*Instead of chicken broth, you can add 2 c water to the blender, and dissolve one bullion cube (I use veggie bullion) in the soup while it simmers.

Quick Garlic Croutons:

1 cup ½-inch bread cubes from good-quality French or Italian loaf (or homemade)
2 teaspoons olive oil
1/8 teaspoon garlic powder
Pinch of salt

Heat skillet over low heat while preparing bread. A minute before you’re ready to cook, increase heat to medium. Toss bread in a bowl with oil, garlic powder and salt. Cook, stirring frequently, until golden brown and crisp, 7 minutes.