Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, tuscan white bean soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Tuscan White Bean Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Tuscan White Bean Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
Tuscan White Bean Soup from Barefoot Contessa. A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. It's made with white cannellini White bean soup that's easy and delicious! Is there anything more comforting than a warm and hearty bowl of soup?
To begin with this recipe, we have to prepare a few ingredients. You can cook tuscan white bean soup using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tuscan White Bean Soup:
- Make ready 6 strips bacon (diced)
- Prepare 2 large green onion (diced small)
- Take 1 cup shredded carrots
- Prepare 3 celery stalks (diced small) optional
- Prepare 6 garlic cloves (minced)
- Make ready 1/4 tsp crushed red pepper
- Get to taste Salt
- Prepare 1/2 cup white cooking wine
- Make ready 2 cans (14.5) Great Northern Beans
- Prepare 1/2 tsp dried rosemary
- Get 1/4 tsp dried basil leaves
- Make ready 1/2 cup grated parmesan cheese
- Take 1/2 cup heavy cream
- Take 1/8 tsp celery seed
- Take 1 tbsp dried parsley
Use a hand blender to roughly puree part of the beans until desired consistency is reached. This Tuscan White Bean Soup recipe is packed with texture and flavor! Slow Cooker Tuscan White Bean Soup. Back to Slow Cooker Tuscan White Bean Soup.
Instructions to make Tuscan White Bean Soup:
- 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.
- 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).
- 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.
- 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.
- Add the chicken stock, beans with their liquid, rosemary and Parmesan.
- Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes.
- 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.
- (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.
- Ladle soup into serving bowls. Garnish with more grated parmesan cheese, green onion, sour cream and or more garlic powder. Serve and enjoy!
Slow Cooker Tuscan White Bean Soup. Back to Slow Cooker Tuscan White Bean Soup. When I first started cooking, I followed recipes to a T. It's natural when you start learning how to cook, since it's hard to know what changing an ingredient might do. 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.
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