White Bean and Cilantro Soup with Herbed Parmesan Croutons

White Bean and Cilantro Soup
2 Smart Points (per 1 cup serving)
*Points Subject to change per serving size
7 Servings
1 Large Can Cannellini Beans (1 lb 13 Oz)
3 Cups Water (added by 1/4 C until reaching desired thickness)
1 Bunch very fresh Cilantro
1 Tbsp fresh lemon Juice (or White vinegar)
2 Tbsp Fresh Cilantro
2 Cloves fresh garlic
1/2 Tbsp Extra Virgin Olive Oil
1 tsp cumin
1/2 tsp Adobo
1/4 tsp Turmeric
1/2 Tbsp Parsley (dried)
1/4 tsp oregano (dried)
2 tsp Salt
1/2 tsp black pepper
1/4 tsp red chili flakes
➡  Preheat a hot pot on low with 1/2 Tbsp Extra virgin olive oil
➡  Add 2 cloves of garlic and stir until fragrant and soft do not over cook
➡  Add half of the can of Cannellini bleans to a blender and puree for broth. Add water 1/4 cup at a time reserving about 1.5 cups for later use. (The puree should be thin and translucent.)
➡  Remove the softened garlic from the pot and add it to the blender along with 2 bouillon cubes and the turmeric.
➡  Remove the puree from the blender and add to the pot that the garlic was cooked in.
➡  Add the remainder of the Cannellini beans to the pot and stir.
➡  Add the remainder of the dried ingredients to the pot and the vinegar or lemon juice. Save the cilantro.
➡  Separate the leaves of the cilantro from the stems while the soup simmers on low.
➡  Chop half of the stems and add to the simmering pot.
➡  When the soup is hot and fragrant (about 20 minutes) add the leaves of the cilantro and take off the heat (to prevent browning)
➡  Add 1/2 Tbsp of butter to the pot and stir in. This creates that pretty and shiny gloss finishing your broth!
English Muffin Croutons
3 Smart Points (per 1/3 serving)
3 Servings

*Points Subject to change per serving size

3 Light Wheat or white Thomas’ English Muffin’s
 1/4 tsp salt
1/2 Tbsp Extra Virgin Olive Oil
1 Tbsp garlic Powder
2 Tbsp freshly grated Parmesan
1 Tbsp fresh ground black pepper
2 tsp dried parsley
2 tsp dried oregano
➡ Remove the outer “skin” of the English muffin (Do Not Slice the English muffins down the center) thinly slice the exterior to expose the spongier interior. (This helps the croutons to absorb the flavor)
➡ Cut the muffins into large cubes and lay onto a sheet pan.
➡  Drizzle the remaining 1/2 Tbsp of Extra Virgin Olive oil over the entire pan of cubed English muffins and then sprinkle the dried herbs and cheese across the top.
*Tip: Always sprinkle seasoning from high above to get the whole pan*
➡  Roast at 350 degrees for about 15 minutes or until golden in the oven or air fryer.
The remainder of the croutons made an exceptional Pansanella salad with Grilled Radicchio.I threw the radicchio on the grill with some non stick spray, salt and pepper. I then tossed the grilled pieces with some fresh thinly sliced pieces and an herby greek vinaigrette which made for a great pair!