Tuscan White Bean Soup
Tuscan White Bean Soup

Hi everyone, I hope you are having an incredible day. Today, we’re going to prepare a distinctive dish, tuscan white bean soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Tuscan White Bean Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Tuscan White Bean Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. 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. 6 strips bacon (diced)
  2. 2 large green onion (diced small)
  3. 1 cup shredded carrots
  4. 3 celery stalks (diced small) optional
  5. 6 garlic cloves (minced)
  6. 1/4 tsp crushed red pepper
  7. to taste Salt
  8. 1/2 cup white cooking wine
  9. 2 cans (14.5) Great Northern Beans
  10. 1/2 tsp dried rosemary
  11. 1/4 tsp dried basil leaves
  12. 1/2 cup grated parmesan cheese
  13. 1/2 cup heavy cream
  14. 1/8 tsp celery seed
  15. 1 tbsp dried parsley
  16. 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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