How to Prepare Award-winning Tuscan White Bean Soup

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tuscan white bean soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tuscan White Bean Soup from Barefoot Contessa. It's made with white cannellini White bean soup that's easy and delicious! Is there anything more comforting than a warm and hearty bowl of soup? There's nothing quite like taking that.

Tuscan White Bean Soup is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Tuscan White Bean Soup is something that I have loved my whole life.

To begin with this 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 can achieve that.

The ingredients needed to make Tuscan White Bean Soup:

1. Make ready bacon (diced)
2. Make ready large green onion (diced small)
3. Get shredded carrots
4. Make ready celery stalks (diced small) optional
5. Get garlic cloves (minced)
6. Get crushed red pepper
7. Get to taste Salt
8. Take white cooking wine
9. Make ready (14.5) Great Northern Beans
10. Make ready dried rosemary
11. Make ready dried basil leaves
12. Make ready grated parmesan cheese
13. Make ready heavy cream
14. Make ready celery seed
15. Take dried parsley
16. Get chicken stock

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. Use a hand blender to roughly puree part of the beans until desired consistency is reached.

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!

Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Reviews for: Photos of Tuscan White Bean Soup. I make a very similar soup using canned beans. Amazingly simple, this hearty and rustic Tuscan-style soup using kale, chicken sausage and white beans, is sure to impress.

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