Tuscan White Bean Stew

mayoclinic.org

Anna Marie Trotman

subheading: For the croutons:

1 tablespoon extra-virgin olive oil

2 cloves garlic, quartered

1 slice whole-grain bread, cut into ½-inch cubes

subheading: For the soup:

2 cups (about 1 pound) dried cannellini or other white beans, picked over and rinsed, soaked overnight, and drained

6 cups water

½ teaspoon salt, divided

1 bay leaf

2 tablespoons olive oil

1 cup coarsely chopped yellow onion

3 carrots, peeled and coarsely chopped

6 cloves garlic, chopped

¼ teaspoon freshly ground black pepper

1 tablespoon chopped fresh rosemary, plus 6 sprigs

1 ½ cups vegetable stock or broth

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