White Bean Soup with Garlicky Croutons
White Bean Soup with Garlicky Croutons: This simple cold-weather soup is an easy go-to when you crave comfort—creamy and full of body, yet not as heavy as other dairy-based soups. The golden color of the broth comes from the sautéed onion and carrot; keep an eye on the mixture as it cooks to make sure it doesn’t overbrown. Make the croutons and stem and chop the kale while the soup simmers.
Ingredients
- 5 teaspoons olive oil, divided
- 1 cup peeled chopped carrots
- 1/2 cup chopped yellow onion
- 2 teaspoons minced garlic, divided
- 2 cups unsalted chicken stock
- 1 cup water
- 1/2 teaspoon black pepper
- 3/8 teaspoon kosher salt
- 2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
- 4 cups stemmed chopped curly kale (about 1 bunch)
- 1/2 cup whole milk
- 1 ounces Parmesan cheese, finely grated (about 1/4 cup)
- 3 ounces whole-wheat baguette, cut into 1-in. pieces (about 1 cup)
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