Recipe of Favorite Tuscan White Bean Soup

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tuscan white bean soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Tuscan White Bean Soup is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Tuscan White Bean Soup is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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:

1. Prepare 6 strips bacon (diced)
2. Get 2 large green onion (diced small)
3. Prepare 1 cup shredded carrots
4. Make ready 3 celery stalks (diced small) optional
5. Make ready 6 garlic cloves (minced)
6. Get 1/4 tsp crushed red pepper
7. Make ready to taste Salt
8. Prepare 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. Prepare 1/2 cup grated parmesan cheese
13. Prepare 1/2 cup heavy cream
14. Make ready 1/8 tsp celery seed
15. Prepare 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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