Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tuscan white bean soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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!
Tuscan White Bean Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Tuscan White Bean Soup is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Take 6 strips bacon (diced)
- Prepare 2 large green onion (diced small)
- Get 1 cup shredded carrots
- Get 3 celery stalks (diced small) optional
- Get 6 garlic cloves (minced)
- Get 1/4 tsp crushed red pepper
- Get to taste Salt
- Prepare 1/2 cup white cooking wine
- Make ready 2 cans (14.5) Great Northern Beans
- Prepare 1/2 tsp dried rosemary
- Make ready 1/4 tsp dried basil leaves
- Take 1/2 cup grated parmesan cheese
- Make ready 1/2 cup heavy cream
- Prepare 1/8 tsp celery seed
- Prepare 1 tbsp dried parsley
This Tuscan White Bean Soup recipe is packed with texture and flavor! 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.
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!
Use a hand blender to roughly puree part of the beans until desired consistency is reached. Try our updated classic Tuscan white bean soup recipe with Swanson Chicken Broth and Italian seasoning for an simple, hearty, and rustic Amazingly simple, this hearty and rustic Tuscan-style soup using kale, chicken sausage and white beans, is sure to impress. Added bonus, it all cooks in. Learn how to make Slow Cooker Tuscan White Bean Soup. Stir kale, tomato paste, and salt into bean mixture.
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