Tuscan White Bean Soup
Cozy comfort in a bowl! This Tuscan White Bean Soup is the ultimate Italian hug in a mug, perfect for warming you up from the inside out. 🇮🇹
Imagine: a silky smooth broth brimming with tender cannellini beans, fragrant herbs like rosemary, and a hint of garlic. Every spoonful is a burst of simple, rustic flavors, perfect for a satisfying and cozy meal.
Here’s why you’ll love it:
- Effortlessly Delicious: This one-pot wonder comes together quickly, making it ideal for busy weeknights.
- Hearty and Filling: Packed with protein and fiber from the beans, it’s a complete and satisfying meal on its own.
- Endless Variations: Get creative! Add your favorite vegetables, a drizzle of olive oil, or a sprinkle of parmesan cheese for a personalized touch.
**Ready to ditch the boring soup and experience the magic of Tuscan White Bean Soup? Continue reading for the recipe below and get ready to savor a taste of Tuscany in every comforting spoonful!
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- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
Ingredients
Units
Scale
- 10 strips bacon, diced
- 1 1/2 cup shallots, peeled and diced
- 3/4 cup celery, stripped and diced
- 3/4 c carrot, peeled and diced
- 4 small cloves of garlic, minced
- 1/4 tsp crushed red pepper flakes
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup white wine
- 4 cups chicken stock
- 2 cans cannellini beans (undrained)
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 parmesan cheese rind
- 1/2 c heavy whipping cream
- 1 Tbsp parsley leaves, chopped
- 1/2 cup parmesan cheese, shredded
Instructions
- In a large stock pot over medium heat cook bacon until crisp. Use slotted spoon to remove to paper towel. Leave drippings in pan. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and red pepper flakes, salt & pepper, cook for another 30 seconds to 1 minute.
- Add white wine to deglaze pan, scraping up brown bits from bottom of the pan. Cook until wine is reduced to 2 Tbsp, about 3-4 minutes.
- Add chicken stock, beans with their liquid, rosemary springs with bay leaf and parmesan rind. Increase heat and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and cook for 15 minutes.
- Use tongs to remove rosemary springs, bay leaf and cheese rind. Add in the bacon & cream. Taste & adjust for seasoning.
Notes
Options to finish:
- Serve as is.
- Use immersion blender to blend until desired consistency (with our without beans for texture).
- Ladle soup into bowl or bread bowl, add with grated parmesan cheese & parsley.
Keywords: Soup, Beans, White Bean, Main Dish, Side Dish, Dinner
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