Creamy tomato and white bean soup with Parmesan cheese croutons

Ingredients

For the soup

1 tbsp. olive oil
1 large yellow onion
2 carrots, diced
3 garlic cloves, finely chopped
2 cans of whole Italian tomato (796 ml)
2 cans of white beans (396 ml)
2 cups of vegetable broth
3 leaves of basil, finely chopped
1 generous pinch of dried rosemary
1 tbsp. maple syrup
Salt and pepper

For the croutons

2 slices of bread, diced
2 tbsp. olive oil
1/2 tsp. dried oregano
3 tbsp. grated Parmesan cheese
Salt and pepper

Preparation