White Bean Soup with Cheese Croutons
I make this dish a lot, more so in the fall and winter time to take the chill off the brisk outside air. Very tasty with morsels of cheese crouton.
In a medium sized stockpot over medium high heat, sweat the vegetables except for the tomatoes and basil in the olive oil.
Add the flour, and then cook for about 3 minutes.
Add the chicken stock, as you stir constantly to avoid lumps.
Bring the soup to a boil and reduce the heat to a simmer.
Add the beans, basil, and tomato and simmer for 20 minutes.
Serve hot with a drizzle of good olive oil and cheese croutons.
Cheese Crouton Method:
Place the baguette slices onto a baking sheet and sprinkle with the cheese. Season with salt, pepper, and olive oil. Bake in a 325 degree oven until the bread is dry, crisp, and golden on the edges. This will take about 10 to 15 minutes.
Once golden and crisp remove from the oven, allow cooling.