How to Tips at dinner Tuscan White Bean Soup

How to Tips at dinner Tuscan White Bean Soup Delicious, fresh and tasty.

Tuscan White Bean Soup. Drain the beans, rinse under cold running water, and… 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. Reviews for: Photos of Tuscan White Bean Soup. I sauteed the veggies then added the rest of ingredients..

Amazingly simple, this hearty and rustic Tuscan-style soup using kale, chicken sausage and white beans, is sure to impress.

Add the chicken broth, tomatoes and bay leaf.

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

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

Ingredients of Tuscan White Bean Soup

1. Prepare 6 strips of bacon (diced).

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

3. Prepare 1 cup of shredded carrots.

4. It’s 3 of celery stalks (diced small) optional.

5. Prepare 6 of garlic cloves (minced).

6. Prepare 1/4 tsp of crushed red pepper.

7. You need to taste of Salt.

8. You need 1/2 cup of white cooking wine.

9. Prepare 2 cans of (14.5) Great Northern Beans.

10. Prepare 1/2 tsp of dried rosemary.

11. You need 1/4 tsp of dried basil leaves.

12. It’s 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.

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!

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

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!.

OK, back to the Tuscan bean soup recipe!

On the surface, it seems like a basic soup made from vegetables, broth, beans, and a little olive oil.

While the ingredients may seem run of the mill, something magical happens when they get cozy on your stove top with some fragrant seasonings hand-picked by yours truly.

Bring to a boil over high heat.

This may well be my very favorite soup.