White Bean and Rosemary Gratin with Parmesan Croutons. Sausage, Kale, and White Bean Soup with Rosemary-Parmesan Croutons is a great dish when you want something hearty and easy to make. You could even make this without the sausage for a vegetarian addition to lunch or dinner. While my athleticism has only declined, I am happy to report that croutons have been redeemed by Skillet Tomato Casserole with White Beans and Parmesan Croutons.
This soup is fairly simple at heart, but still has bold flavor that stands up on its own, with maybe just a piece of crusty bread for dipping. That being said, I got creative when I was photographing the soup and started added some fun toppings. Rosemary and dry white wine add fabulous flavor. You can have White Bean and Rosemary Gratin with Parmesan Croutons using 14 ingredients and 5 steps. Here is how you achieve it.
Ingredients of White Bean and Rosemary Gratin with Parmesan Croutons
- You need 1 can of cannellini beans, drained and rinsed (see notes).
- Prepare 1 cup of low-sodium chicken broth.
- Prepare 2 tbsp of olive oil.
- You need 1 small of onion, minced.
- You need 1 of celery rib, chopped medium.
- Prepare 1 of carrot, peeled and chopped medium.
- It's 3 clove of garlic, minced.
- Prepare 1/2 tsp of minced fresh rosemary or 1/8 tsp dried.
- You need 1/2 cup of drained diced canned tomatoes, 1/4 cup juice reserved.
- It's 1/4 cup of water.
- It's 1/4 bunch of kale or collard greens (4 oz).
- Prepare 4 oz of French or Italian bread, cut or torn (2 cups).
- It's 1 oz of Parmesan cheese, grated (1/2 cup).
- You need 2 oz of pancetta or 2 slices bacon cut into 1/4 inch pieces.
It also features onions, garlic, cannellini beans, diced tomatoes, fresh spinach, and lemon juice. Heat the olive oil in the dish or pan. Tuscan bean soups are usually made up of cannellini beans, garlic, celery, carrots, onions and seasonings. While there are a ton of optional add-ins, such as kale, Italian sausage or potatoes, this Tuscan bean soup also features salty, crispy bacon for a touch of meaty richness.
White Bean and Rosemary Gratin with Parmesan Croutons step by step
- Adjust an oven rack to the middle position and heat the oven to 450°F. Puree 1/2 cup of the beans and broth together in a blender until smooth, about 30 seconds; set aside..
- Cook the pancetta and 1 tablespoon of the oil in a 10-inch oven safe skillet over medium heat, stirring occasionally, until the pancetta is lightly browned, 3 to 5 minutes. Stir in the onion, celery, and carrot and cook until the vegetables are softened, about 5 minutes..
- Stir anthem garlic and rosemary and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until softened and dry, about 2 minutes. Stir in the broth mixture, remaining 1 cup beans, reserved tomato juice, and water. Increase the heat to high, bring to a simmer, and cook until the beans are heated through, about 5 minutes..
- Stir in the chopped kale leaves, a handful at a time, and continue to cook until the liquid has thickened slightly and begins to fall below the level of the vegetables, and the mixture measures about 3 cups, about 5 minutes. Season with salt and pepper to taste..
- Toss the bread with the remaining 1 tablespoon olive oil and cheese and sprinkle over the top. Bake the casserole until the cheese has melted and the croutons are golden brown, about 15 minutes. Let the casserole cool for 10 minutes before serving..
Remove from heat and let cool slightly. Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Place croutons in a resealable plastic bag; crush to a coarse-crumb. Toss gently and spoon evenly in prepared baking dish. WHAT IS TUSCAN WHITE BEAN SOUP?
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