Tuscan White Bean Soup


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
¾ tsp Kosher Salt
heaping 1/4 tsp Pepper
½ cup White Wine
4 Cups Reduced sodium Chicken Stock (can substitute vegetable stock)
2 (14.5 oz) cans Cannellini Beans UNDRAINED (can substitute great northern beans)*
2 sprigs fresh Rosemary
1 Bay leaf
1 Parmesan Cheese Rind (optional)
¼ - ½ Cup Heavy Cream (can substitute Half and Half)
Salt and Pepper , to taste
1 TBS fresh Parsley leaves – chopped, or more to taste
½ Cup Parmigiano Reggiano , plus more for serving


  • 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 dripping in pan. Set aside.
  • 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).
  • 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.
  • 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
  • Add the Chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using).
  • 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.
  • Use tongs to remove rosemary sprigs, bay leaf and parmesan rind. Add in the bacon, half and half*, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. *Use ½ Cup for a creamier, richer texture and taste
  • Options To Finish:
  • Serve As Is.
  • 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.
  • Remove a couple ladlefuls of beans, puree remaining soup, add back in removed beans.
  • Remove, in batches, to a blender and puree until desired consistency.
  • serve: Ladle soup into bread bowls and garnish with grated parmesan cheese.

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