Tuscan White Bean Soup with Bacon

 

10 strips Bacon, diced

2 large Shallots, peeled & small dice (about 1 1/2 cup)

3 medium Carrot, peeled & small dice (about 3/4 cup)

3 medium Celery, small dice (about 3/4 cup)

4 small cloves Garlic, peeled & minced

¼ tsp crushed Red Pepper Flakes – more or less, to taste

¾ tsp Kosher Salt, plus more to taste

heaping 1/4 tsp Ground Black Pepper, plus more to taste

½ cup White Wine

4 Cups Chicken Stock

2 (14.5 oz) cans Cannellini Beans or Great Northern Beans, undrained

2 sprigs fresh Rosemary

1 Bay leaf

1 Parmesan Cheese Rind

¼ – ½ Cup Heavy Cream

1 T. fresh Parsley leaves, chopped, or more for serving

½ Cup Parmigiano Reggiano, plus more for serving

 

Cook bacon: 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. Remove bacon – leave fat: You want about 1 T. 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 T. of liquid (just eyeball this). Sauté vegetables: 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. Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 T., about 3-4 minutes. Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using). Boil, then simmer: 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 bacon, cream, parsley + parmesan: Use tongs to remove the rosemary sprigs and bay leaf. (I leave in the parmesan rind, but you can remove and discard it.) 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.