Tuscan White Bean Soup
Tuscan White Bean Soup

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, tuscan white bean soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Tuscan White Bean Soup is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Tuscan White Bean Soup is something that I’ve loved my whole life.

Boxed meals, side dishes and more. Stir in broth, water, the soaked beans, bay leaves, and Parmesan rind, if using. Bring to a boil, cover, and remove from the heat. Place a medium, heavy soup pot over medium heat.

To begin with this recipe, we have to prepare a few components. You can have tuscan white bean soup using 15 ingredients and 9 steps. Here is how you can achieve that.

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

I let it simmer away while I work from home. I even included notes in case you only have canned beans! This Creamy Tuscan White Bean Soup is easy to make and packed full of the flavors of Tuscany. Soup and crusty bread is the ultimate comfort food, and this soup is so easy to make!!!

Instructions 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!

This Creamy Tuscan White Bean Soup is easy to make and packed full of the flavors of Tuscany. Soup and crusty bread is the ultimate comfort food, and this soup is so easy to make!!! Tuscan bean soup, also known as Ribollita, is a rustic, hearty stew from Tuscany. Ribollita, which translated to "re-boiled", originated in the hilltop villages throughout Tuscany during the Middle Ages. Hard-working peasants would pocket leftover crusts of bread and bits of meat after serving wealthy landowners.

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