1 medium onion, diced
1 teaspoon garlic powder
6-8 cups low-sodium chicken stock
1 teaspoon olive oil
Kosher salt and black pepper
Chopped parsley, for garnish
Shaved parmesan cheese, for garnish
Croutons:
1 (12 oz) loaf multi-grain bread, cubed
¼ cup olive oil
1 tablespoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon garlic powder
Warm olive oil in a heavy-bottomed pot or Dutch oven. Sauté onion with garlic powder, salt, and pepper until onions are translucent. Add beans and 4 cups chicken stock and bring to a low boil. Reduce heat and simmer, 20-30 minutes until beans are cooked through. Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil. Toss cubed bread with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread bread cubes evenly over baking sheet and bake for 15-20 minutes, or until toasty and golden. Pour half of the soup into a blender and puree, make sure to vent the lid. Slowly add more chicken broth until soup is smooth. Return to pot and repeat in small batches until soup is completely smooth. Use an immersion blender if available. Serve topped with fresh croutons, chopped parsley, and shaved Parmesan cheese.