Tuscan White Bean Soup.
Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, tuscan white bean soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Tuscan White Bean Soup is one of the most well liked of recent trending foods in the world. It is simple, it's fast, it tastes yummy. It is enjoyed by millions every day. Tuscan White Bean Soup is something that I've loved my entire life. They're nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook tuscan white bean soup using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Tuscan White Bean Soup:
- {Take 6 strips of bacon (diced).
- {Prepare 2 of large green onion (diced small).
- {Make ready 1 cup of shredded carrots.
- {Make ready 3 of celery stalks (diced small) optional.
- {Take 6 of garlic cloves (minced).
- {Make ready 1/4 tsp of crushed red pepper.
- {Make ready of to taste Salt.
- {Take 1/2 cup of white cooking wine.
- {Make ready 2 cans of (14.5) Great Northern Beans.
- {Make ready 1/2 tsp of dried rosemary.
- {Take 1/4 tsp of dried basil leaves.
- {Prepare 1/2 cup of grated parmesan cheese.
- {Make ready 1/2 cup of heavy cream.
- {Prepare 1/8 tsp of celery seed.
- {Take 1 tbsp of dried parsley.
- {Get 2 cups of chicken stock.
Instructions to make Tuscan White Bean Soup:
- 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..
- 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)..
- 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..
- 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..
- Add the chicken stock, beans with their liquid, rosemary and Parmesan..
- Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes..
- 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..
- (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..
- 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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