Tuscan White Bean, Bacon & Rosemary Soup (in Bread Bowls

• Meat

  • 5 strips Bacon

• Produce

  • 1 Bay leaf
  • 2 (14.5 oz cans Cannellini beans
  • 1 Carrot - finely diced (about 1/2 cup, large
  • 1 large stalk Celery
  • 3 cloves Garlic
  • 2 sprigs Rosemary, Fresh
  • 1 tsp Rosemary, fresh leaves
  • 2 Shallots - finely diced (about 1/2 cup, large

• Canned Goods

  • 4 cups Chicken stock, reduced sodium

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1/2 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Bread bowls

• Dairy

  • 1/4 cup Heavy cream
  • 1 Parmesan cheese
  • 1/2 cup Parmigiano reggiano

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on nospoonnecessary.com

Ingredients

• 5 strips of Bacon – diced
• 2 large Shallots – finely diced (about ½ cup)
• 1 large Carrot - finely diced (about ½ cup)
• 1 large stalk of Celery – finely diced (about ½ cup)
• 3 cloves of garlic – minced
• ¼ tsp crushed red pepper flakes
• ¾ tsp Kosher Salt
• ½ tsp Pepper
• ½ cup White Wine
• 4 Cups of reduced sodium Chicken Stock (can substitute vegetable stock)
• 2 (14.5 oz) cans Cannellini Beans, drained an rinsed (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 tsp fresh Rosemary leaves – roughly chopped
• ½ Cup Parmigiano Reggiano, plus more for serving
• Bread Bowls, for serving - homemade storebought (I used Sourdough Demi Loaves)

Directions

• 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 rosemary leaves and grated parmesan. Taste and adjust for seasoning. *Use ½ Cup for a creamier, richer texture and taste
• 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.
• To serve: Ladle soup into bread bowls and garnish with grated parmesan cheese.