Easiest Way to Cook Delicious Tuscan White Bean Soup

Tuscan White Bean Soup.

Tuscan White Bean Soup most diverse and own mind flavor that unique. Few kinds of Tuscan White Bean Soup recipes are also adequate convenient to process and do not pick up long. Though not everyone likes Tuscan White Bean Soup food, nowadays some people are got attached and like the various Tuscan White Bean Soup foods available. This could be seen than the number of restaurants that supply Tuscan White Bean Soup as one of the dishes. You can have Tuscan White Bean Soup using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Tuscan White Bean Soup

1. You need 6 strips of bacon (diced).
2. It's 2 of large green onion (diced small).
3. You need 1 cup of shredded carrots.
4. You need 3 of celery stalks (diced small) optional.
5. You need 6 of garlic cloves (minced).
6. You need 1/4 tsp of crushed red pepper.
7. Prepare of to taste Salt.
8. You need 1/2 cup of white cooking wine.
9. You need 2 cans of (14.5) Great Northern Beans.
10. It's 1/2 tsp of dried rosemary.
11. It's 1/4 tsp of dried basil leaves.
12. Prepare 1/2 cup of grated parmesan cheese.
13. You need 1/2 cup of heavy cream.
14. It's 1/8 tsp of celery seed.
15. You need 1 tbsp of dried parsley.
16. Prepare 2 cups of chicken stock.

Tuscan White Bean Soup step by step

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!.

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