Tuscan White Bean Soup.
Hello everybody, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, tuscan white bean soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tuscan White Bean Soup is one of the most well liked of current trending meals in the world. It is easy, it's fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. Tuscan White Bean Soup is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have tuscan white bean soup using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tuscan White Bean Soup:
- {Prepare of bacon (diced).
- {Prepare of large green onion (diced small).
- {Prepare of shredded carrots.
- {Prepare of celery stalks (diced small) optional.
- {Get of garlic cloves (minced).
- {Prepare of crushed red pepper.
- {Prepare of to taste Salt.
- {Prepare of white cooking wine.
- {Take of (14.5) Great Northern Beans.
- {Get of dried rosemary.
- {Get of dried basil leaves.
- {Prepare of grated parmesan cheese.
- {Make ready of heavy cream.
- {Get of celery seed.
- {Prepare of dried parsley.
- {Prepare of chicken stock.
Steps 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!.
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