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Before you jump to Tuscan White Bean Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are now being given more publicity than ever before and there are many reasons for doing this. The overall economy is affected by the number of individuals who are suffering from health problems such as high blood pressure, which is directly linked to poor eating habits. No matter where you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. In all probability, most people think that it takes too much work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, individuals can alter their eating habits for the better by carrying out several small changes.
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As you can see, it’s not at all hard to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to tuscan white bean soup recipe. You can have tuscan white bean soup using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Tuscan White Bean Soup:
- Provide bacon (diced)
- Get large green onion (diced small)
- Take shredded carrots
- Use celery stalks (diced small) optional
- Provide garlic cloves (minced)
- You need crushed red pepper
- Get Salt
- Prepare white cooking wine
- Take (14.5) Great Northern Beans
- Take dried rosemary
- Use dried basil leaves
- Use grated parmesan cheese
- You need heavy cream
- Get celery seed
- Provide dried parsley
Instructions to make Tuscan White Bean Soup:
- 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.
- You want about 1 tablespoon 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 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 and Parmesan.
- 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 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.
- (You can serve the soup as is for a brothy consistency, or you can thicken the soup with one of the two methods below.) For an ultra creamy, bisque-like texture, puree the entire soup.
- Ladle soup into serving bowls. Garnish with more grated parmesan cheese, green onion, sour cream and or more garlic powder. Serve and enjoy!
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