Tuscan White Bean Soup
Tuscan White Bean Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tuscan white bean soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tuscan White Bean Soup is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Tuscan White Bean Soup is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have tuscan white bean soup using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Tuscan White Bean Soup:
  1. Make ready 6 strips bacon (diced)
  2. Make ready 2 large green onion (diced small)
  3. Prepare 1 cup shredded carrots
  4. Take 3 celery stalks (diced small) optional
  5. Take 6 garlic cloves (minced)
  6. Make ready 1/4 tsp crushed red pepper
  7. Take to taste Salt
  8. Make ready 1/2 cup white cooking wine
  9. Prepare 2 cans (14.5) Great Northern Beans
  10. Get 1/2 tsp dried rosemary
  11. Get 1/4 tsp dried basil leaves
  12. Get 1/2 cup grated parmesan cheese
  13. Make ready 1/2 cup heavy cream
  14. Take 1/8 tsp celery seed
  15. Make ready 1 tbsp dried parsley
  16. Get 2 cups chicken stock
Steps to make Tuscan White Bean Soup:
  1. Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside.
  2. You want about 1 tablespoon of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 tablespoon of liquid (just eyeball this).
  3. Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds - 1 minute.
  4. Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 tablespoon, about 3-4 minutes.
  5. Add the chicken stock, beans with their liquid, rosemary and Parmesan.
  6. Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes.
  7. Add in the bacon, 1/4 cup of cream, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. Taste the soup, add more cream for a richer taste and texture.
  8. (You can serve the soup as is for a brothy consistency, or you can thicken the soup with one of the two methods below.) For an ultra creamy, bisque-like texture, puree the entire soup.
  9. Ladle soup into serving bowls. Garnish with more grated parmesan cheese, green onion, sour cream and or more garlic powder. Serve and enjoy!

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