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Tuscan White Bean Soup with Bacon<\/p>\nTuscan White Bean Soup with Bacon<\/p>\n
<\/p>\n
10 strips Bacon, diced<\/p>\n
2 large Shallots, peeled & small dice (about 1 1\/2 cup)<\/p>\n
3 medium Carrot, peeled & small dice (about 3\/4 cup)<\/p>\n
3 medium Celery, small dice (about 3\/4 cup)<\/p>\n
4 small cloves Garlic, peeled & minced<\/p>\n
\u00bc tsp crushed Red Pepper Flakes – more or less, to taste<\/p>\n
\u00be tsp Kosher Salt, plus more to taste<\/p>\n
heaping 1\/4 tsp Ground Black Pepper, plus more to taste<\/p>\n
\u00bd cup White Wine<\/p>\n
4 Cups Chicken Stock<\/p>\n
2 (14.5 oz) cans Cannellini Beans or Great Northern Beans, undrained<\/p>\n
2 sprigs fresh Rosemary<\/p>\n
1 Bay leaf<\/p>\n
1 Parmesan Cheese Rind<\/p>\n
\u00bc – \u00bd Cup Heavy Cream<\/p>\n
1 T. fresh Parsley leaves, chopped, or more for serving<\/p>\n
\u00bd Cup Parmigiano Reggiano, plus more for serving<\/p>\n
<\/p>\n
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). Saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bc tsp crushed Red Pepper Flakes – more or less, to taste \u00be tsp Kosher Salt, plus more to taste heaping 1\/4 tsp Ground Black Pepper, plus more to taste \u00bd cup White…<\/p>\n