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Tuscan White Bean Soup
Tuscan White Bean Soup

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We hope you got insight from reading it, now let’s go back to tuscan white bean soup recipe. To make tuscan white bean soup you only need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Tuscan White Bean Soup:
  1. You need 6 strips bacon (diced)
  2. You need 2 large green onion (diced small)
  3. Get 1 cup shredded carrots
  4. Prepare 3 celery stalks (diced small) optional
  5. Provide 6 garlic cloves (minced)
  6. Provide 1/4 tsp crushed red pepper
  7. Take to taste Salt
  8. Use 1/2 cup white cooking wine
  9. Prepare 2 cans (14.5) Great Northern Beans
  10. You need 1/2 tsp dried rosemary
  11. Take 1/4 tsp dried basil leaves
  12. Get 1/2 cup grated parmesan cheese
  13. Provide 1/2 cup heavy cream
  14. Prepare 1/8 tsp celery seed
  15. Take 1 tbsp dried parsley
Steps 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!

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