Tuscan White Bean Soup
Tuscan White Bean Soup

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tuscan white bean soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Tuscan White Bean Soup is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Tuscan White Bean Soup is something that I have loved my whole life.

Tuscan White Bean Soup from Barefoot Contessa. A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. It's made with white cannellini White bean soup that's easy and delicious!

To begin with this particular recipe, we have to prepare a few ingredients. You can cook tuscan white bean soup using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Tuscan White Bean Soup:
  1. Prepare 6 strips bacon (diced)
  2. Make ready 2 large green onion (diced small)
  3. Make ready 1 cup shredded carrots
  4. Prepare 3 celery stalks (diced small) optional
  5. Prepare 6 garlic cloves (minced)
  6. Make ready 1/4 tsp crushed red pepper
  7. Prepare to taste Salt
  8. Prepare 1/2 cup white cooking wine
  9. Take 2 cans (14.5) Great Northern Beans
  10. Prepare 1/2 tsp dried rosemary
  11. Prepare 1/4 tsp dried basil leaves
  12. Make ready 1/2 cup grated parmesan cheese
  13. Take 1/2 cup heavy cream
  14. Take 1/8 tsp celery seed
  15. Make ready 1 tbsp dried parsley

This Tuscan White Bean Soup recipe is packed with texture and flavor! This Tuscan White Bean Soup is an easy vegetable soup made with sautéed veggies, tomatoes, white beans, in a hearty tomato & vegetable broth! It has so much flavorful, is easy to throw together, and is a soup you will make on repeat once you try it. This healthy vegetable soup is one of my.

Instructions 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!

This version pulls inspiration from Tuscany with cannellini beans, sage, and good quality olive oil. Hello there, I was just minding my own business when i just so happen upon your blog and i'm not a soup person per say but your two version of TUSCAN WHITE BEAN SOUP is nothing but soup porn! Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Discard the bay leaves and rosemary stems.

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