Step-by-Step Guide to Make Speedy Tuscan White Bean Soup

Tuscan White Bean Soup.

Hello everybody, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, tuscan white bean soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Tuscan White Bean Soup is one of the most popular of current trending meals on earth. It's easy, it is quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Tuscan White Bean Soup is something that I've loved my whole life.

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

The ingredients needed to make Tuscan White Bean Soup:

1. {Get of bacon (diced).
2. {Take of large green onion (diced small).
3. {Take of shredded carrots.
4. {Get of celery stalks (diced small) optional.
5. {Make ready of garlic cloves (minced).
6. {Make ready of crushed red pepper.
7. {Take of Salt.
8. {Get of white cooking wine.
9. {Make ready of (14.5) Great Northern Beans.
10. {Take of dried rosemary.
11. {Prepare of dried basil leaves.
12. {Take of grated parmesan cheese.
13. {Make ready of heavy cream.
14. {Prepare of celery seed.
15. {Get of dried parsley.

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!.

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