It's a hearty soup (read: thick!) and would be a great wintertime dinner. I didn't think I'd like it, to be truthful, because I'm not all that crazy about rosemary or basil, but he got it right and it was seasoned Just Enough.
WHITE BEAN SOUP WITH ROSEMARY, BASIL AND QUICK GARLIC CROUTONS
2 16-oz. cans cannelloni beans, drained
2 cups low-salt chicken broth
1 cup marinara sauce (he had some leftover from dinner the other night)
2 large garlic cloves, minced
1/4 cup packed fresh basil or 1 teas. dried
1 teas. minced fresh rosemary or 1/2 teas. dried
pinch of red chili flakes
Puree all of the ingredients and simmer. If you don't have a Cuisinart, use a potato masher or an electric mixer when the soup is hot. All you really have to break down is the beans anyhow.
CROUTONS
2 teas. olive oil
pinch of garlic powder
1 cup of 1/2 in. cubed bread.
Toss the bread in a bowl with the olive oil and garlic and sautee.
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