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Before you jump to Creamy White Bean Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today a good deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of people who are dealing with health problems such as hypertension, which is directly related to poor eating habits. Wherever you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that many people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, simply making some modest changes can positively impact day-to-day eating habits.
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Hence, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to creamy white bean soup recipe. You can cook creamy white bean soup using 12 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Creamy White Bean Soup:
- Provide uncooked thick sliced bacon
- Prepare celery, diced
- Use large carrots, peeled and diced
- Get yellow onion, diced
- Prepare garlic, minced
- Use cannellini beans, drained and rinsed
- You need unsalted chicken broth
- Get half and half (or heavy cream)
- Get each salt, dried rosemary
- Use each dried thyme, pepper
- Provide freshly grated parmesan cheese
- Use packed cups roughly torn kale
Instructions to make Creamy White Bean Soup:
- Start by dicing up the bacon. The easiest way to do this is to pop the slices in the freezer for 20-30 minutes, until it firms up, then take it out and snip it with some sharp kitchen shears. Hands down, this is the easiest way to cut up raw bacon.
- In a large pot over medium-high heat, cook the chopped bacon until it is browned and crispy. Then remove the bacon with a slotted spoon to a towel lined plate, but leave about 1 tbsp. of the drippings in the pot. Add the celery, onion and carrot to the pot and cook, stirring occasionally, until they begin to soften up, about 5 or so minutes. Then add the garlic and cook another minute or so, until fragrant.
- Add the drained beans, broth, cream and seasonings to the pot and give it all a good stir. Let it come up to a low boil. Then reduce the heat down a bit and let everything simmer for about 20 or so minutes. At this point, taste it and add any additional seasonings that you think it needs.
- Remove the pot from the heat and use an immersion blender to give the soup a couple of quick blitzes, until it's your desired consistency. Or you could just blend half the soup in a blender, then stir it back in. Then immediately stir in the parmesan cheese, the cooked bacon and the kale. Once the greens wilt into the soup, you're ready to serve.
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