Tuscan White Bean Soup
Tuscan White Bean Soup

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, tuscan white bean soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Tuscan White Bean Soup is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Tuscan White Bean Soup is something which 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 recipe, we must first prepare a few components. You can cook tuscan white bean soup using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Tuscan White Bean Soup:
  1. Take 6 strips bacon (diced)
  2. Get 2 large green onion (diced small)
  3. Take 1 cup shredded carrots
  4. Get 3 celery stalks (diced small) optional
  5. Make ready 6 garlic cloves (minced)
  6. Get 1/4 tsp crushed red pepper
  7. Get to taste Salt
  8. Make ready 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. Get 1/2 cup grated parmesan cheese
  13. Get 1/2 cup heavy cream
  14. Make ready 1/8 tsp celery seed
  15. Prepare 1 tbsp dried parsley

This Tuscan White Bean Soup recipe is packed with texture and flavor! 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. This version pulls inspiration from Tuscany with cannellini beans, sage, and good quality olive oil.

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!

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

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