Wednesday, May 13, 2020

Tuscan White Bean Soup Recipe

Tuscan White Bean Soup Recipe

Tuscan white bean soup is simple, hearty and surprisingly tasty. It is the perfect comfort food for winter.

  • 2 (14.5 oz) cans Cannellini Beans UNDRAINED (can substitute great northern beans)Ingredients
  • 4 Cups Reduced sodium Chicken Stock (can substitute vegetable stock)
  • 3 medium Carrot ( peeled & small dice (about 3/4 cup))
  • 2 large Shallots (peeled & small dice (about 1 1/2 cup))
  • ¼ - ½ Cup Heavy Cream (can substitute Half and Half)
  • ½ Cup Parmigiano Reggiano , plus more for serving
  • 3 medium Celery ( small dice (about 3/4 cup))
  • 4 small cloves Garlic ( peeled & minced)
  • 1 TBS fresh Parsley leaves (chopped)
  • ¼ tsp crushed red pepper flakes 
  • heaping 1/4 tsp Pepper
  • 2 sprigs fresh Rosemary
  • Salt and Pepper , to taste
  • 1 Parmesan Cheese Rind
  • 10 strips beef (diced)
  • ½ cup White Wine
  • ¾ tsp Kosher Salt
  • 1 Bay leaf

  1. Place a large stock pot over medium heat and add beef. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving beef dripping in pan. Set aside.
  2. You want about 1 tablespoon of 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 sprigs, bay leaf and parmesan rind (if using).
  6. Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and allow to simmer for 15 minutes.
  7. Use tongs to remove rosemary sprigs, bay leaf and parmesan rind. Add in the beef, half and half, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. *Use ½ Cup for a creamier, richer texture and taste

To Finish:
  1. Serve As Is.
  2. Use and Immersion blender to blend until desired consistency. I gently and carefully blended about ½ of the soup for a slightly creamy yet rustic soup.
  3. Remove a couple ladlefuls of beans, puree remaining soup, add back in removed beans.
  4. Remove, in batches, to a blender and puree until desired consistency.

To serve:
  1. Ladle soup into bread bowls and garnish with grated parmesan cheese. Enjoy your soup!