Tuscan White Bean Soup

The white beans (cannellini), along with garlic and rosemary or sage, are traditional ingredients in many soups and stews in Tuscany. Serve as a main course with a simple salad of mixed greens.

Ingredients

· 1 tablespoon oil, olive, extra-virgin

· 6 clove(s) garlic

chopped

· 1 slice(s) bread, 100% whole-grain

cut into 1/2-inch cubes

· 2 cup(s) beans, cannellini

or other white beans, picked over and rinsed, soaked overnight, and drained

· 6 cup(s) water

· 1 teaspoon salt

· 1 leaf bay leaf

· 2 tablespoon oil, olive

· 1 medium onion(s), yellow

coarsely chopped

· 3 medium carrot(s)

peeled and coarsely chopped

· 1/4 teaspoon pepper, black ground

· 1 tablespoon rosemary, fresh

chopped, plus 6 sprigs

· 1 1/2 cup(s) stock, vegetable

or broth

Instructions: To make the croutons, heat the olive oil over medium heat in a large frying pan. Add the garlic and saute for 1 minute. Remove from the heat and let stand for 10 minutes to infuse the garlic flavor into the oil. Remove the garlic pieces and discard. Return the pan to medium heat. Add the bread cubes and saute, stirring frequently, until lightly browned, 3 to 5 minutes. Transfer to a small bowl and set aside.