Tuscan White Bean Soup
Tuscan White Bean Soup

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, tuscan white bean soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached.

Tuscan White Bean Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. 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 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 it.

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

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? There's nothing quite like taking that. Ribollita is a Tuscan white bean soup made from leftover vegetables and thickened with day-old (or in our case many days old) bread.

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!

There's nothing quite like taking that. Ribollita is a Tuscan white bean soup made from leftover vegetables and thickened with day-old (or in our case many days old) bread. My version starts with a base of onion, carrots, tomatoes, white beans, rosemary, and kale. I cube up the leftover bread and stir it in towards the end, making a thick and. This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup.

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