Creamy White Bean Soup

Creamy White Bean Soup. Quick & Easy Great Northern Bean Recipes Your Family Will Love! Find Deals on Tuscan Bean Soup in Boxed Meals on Amazon. Take half of soup and blend in blender until smooth.

Creamy White Bean Soup Top with freshly grated Parmesan cheese, if desired. In a large saucepan, heat oil. This rustic white bean soup is rich and creamy without any of the dairy, gluten or oil! You can have Creamy White Bean Soup using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Creamy White Bean Soup

  1. It's 4 slices of uncooked thick sliced bacon.
  2. You need 2 stalks of celery, diced.
  3. You need 2 of large carrots, peeled and diced.
  4. It's 1/2 of yellow onion, diced.
  5. It's 3 cloves of garlic, minced.
  6. Prepare 2 cans of cannellini beans, drained and rinsed.
  7. Prepare 3 cups of unsalted chicken broth.
  8. Prepare 1/2 cup of half and half (or heavy cream).
  9. Prepare 1/2 tsp. of each salt, dried rosemary.
  10. You need 1/4 tsp. of each dried thyme, pepper.
  11. You need 1/2 cup of freshly grated parmesan cheese.
  12. Prepare 2 of packed cups roughly torn kale.

This veganized Tuscan-style soup tastes like it's from an Italian restaurant but it's really homemade! To bean, or not to bean, that is the question. Whether 'tis kidney, pinto or chickpea. The following beans all work well in this Tuscan White Bean Soup: Navy Beans (Pea Beans) - these are small, oval-shaped beans with a creamy texture.

Creamy White Bean Soup instructions

  1. 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..
  2. 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..
  3. 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..
  4. 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..

Great Northern Beans - larger in size than navy beans, great northern beans have a mild nutty flavor and a creamy texture. Cannellini Beans - larger still, cannellini beans have a longer shape and a soft tender earthy flavor. Being in somewhat of a soup mood the last couple of weeks, I thought a recipe with white beans as the star of the show was the way to go. I grabbed some bacon, shallots, and chicken stock and I was on my way to making a fantastic white bean soup. I added just the slightest bit of heavy cream to give it a rich and creamy texture.

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