Recipe: Yummy Tuscan White Bean Soup

Recipe: Yummy Tuscan White Bean Soup Delicious, fresh and tasty.

Tuscan White Bean Soup. In this classic Italian soup, white beans and vegetables are simmered in chicken broth with wine until tender, then pureed, and served with a spicy, fresh basil mixture. Bring to a boil, cover, and remove from the heat. Reviews for: Photos of Tuscan White Bean Soup.

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 one pot for […] Tuscan White Bean Soup.

Delicious chicken broth soup made with cannellini beans, small pasta and escarole.

You can have Tuscan White Bean Soup using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tuscan White Bean Soup

1. You need 6 strips of bacon (diced).

2. You need 2 of large green onion (diced small).

3. Prepare 1 cup of shredded carrots.

4. You need 3 of celery stalks (diced small) optional.

5. It’s 6 of garlic cloves (minced).

6. It’s 1/4 tsp of crushed red pepper.

7. You need to taste of Salt.

8. It’s 1/2 cup of white cooking wine.

9. It’s 2 cans of (14.5) Great Northern Beans.

10. You need 1/2 tsp of dried rosemary.

11. Prepare 1/4 tsp of dried basil leaves.

12. You need 1/2 cup of grated parmesan cheese.

13. Prepare 1/2 cup of heavy cream.

14. Prepare 1/8 tsp of celery seed.

15. It’s 1 tbsp of dried parsley.

Add the chicken broth, tomatoes and bay leaf.

This Tuscan White Bean Soup hits all the right notes - it's made with dried white beans, sautéed pancetta (you can also use bacon), leeks, onions, carrots, celery, and chicken stock.

I let it simmer away while I work from home.

I even included notes in case you only have canned beans!

Tuscan White Bean Soup instructions

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!.

This may well be my very favorite soup.

It's hard to just declare that because I love all my soups, but all right, I'll just say it-It's just perfect!

That little touch of white wine just makes this soup divine!

Deglaze the pan: Add the white wine to deglaze pan, scraping up brown bits from the bottom of the pan.

Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using).