Tuscan White Bean Soup Recipe

Tuscan White Bean Soup Recipe

This Tuscan White Bean Soup is packed with texture and flavor!  It's a restaurant quality dish you can easily make from the comfort of your own home!

Ingredients

• 10 strips Bacon – diced
• 2 large Shallots – peeled & small dice (about 1 1/2 cup)
• 3 medium Carrot – peeled & small dice (about 3/4 cup)
• 3 medium Celery – small dice (about 3/4 cup)
• 4 small cloves Garlic – peeled & minced*
• ¼ tsp crushed red pepper flakes
• ¾ tsp Kosher Salt
• heaping 1/4 tsp Pepper
• ½ cup White Wine
• 4 Cups Reduced sodium Chicken Stock (can substitute vegetable stock)
• 2 (14.5 oz) cans Cannellini Beans UNDRAINED (can substitute great northern beans)*
• 2 sprigs fresh Rosemary
• 1 Bay leaf
• 1 Parmesan Cheese Rind (optional)
• ¼ - ½ Cup Heavy Cream (can substitute Half and Half)
• Salt and Pepper , to taste
• 1 TBS fresh Parsley leaves – chopped, or more to taste
• ½ Cup Parmigiano Reggiano , plus more for serving

Instructions

• 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 dripping in pan. Set aside.
• You want about 1 tablespoon of 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 sprigs, bay leaf and parmesan rind (if using).
• Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and allow to simmer for 15 minutes.
• Use tongs to remove rosemary sprigs, bay leaf and parmesan rind. Add in the bacon, half and half*, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. *Use ½ Cup for a creamier, richer texture and taste

Source: nospoonnecessary.com

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