Description
A rich and creamy Tuscan white bean soup featuring savory bacon, aromatic herbs, and Parmesan cheese. This comforting stovetop soup blends partially pureed white beans with heavy cream for a luscious texture, finished with fresh parsley and crispy bacon bits for a satisfying meal.
Ingredients
Scale
Meat & Oil
- 6 slices bacon
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
Herbs & Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Liquids & Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Beans & Garnish
- 2 cans (15 oz each) white beans, drained and rinsed
- Fresh parsley, chopped
Instructions
- Preheat the Pot: Preheat a large pot over medium heat to prepare for cooking the bacon and sautéing the vegetables.
- Cook Bacon: Dice the bacon slices and add them to the pot. Cook until crispy, rendering the fat and developing flavor.
- Drain Bacon: Remove the crispy bacon from the pot and place it on a paper towel-lined plate to drain excess grease.
- Sauté Onion: Add olive oil to the pot if needed, then add the chopped onion. Sauté until softened and translucent, releasing natural sweetness.
- Add Aromatics: Stir in the minced garlic, dried thyme, and red pepper flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer to meld flavors.
- Add Beans: Add the drained and rinsed white beans to the pot and stir well to combine with the broth and aromatics.
- Simmer Soup: Let the soup simmer for about 15 minutes to allow all flavors to integrate harmoniously.
- Blend Soup: Use an immersion blender to partially blend the soup, creating a creamy yet chunky texture that highlights the beans.
- Add Cream: Stir in the heavy cream and let the soup simmer for an additional 5 minutes to enrich the broth.
- Season: Season the soup with salt and pepper to taste, adjusting seasoning as needed.
- Add Cheese: Mix in the grated Parmesan cheese until melted and fully incorporated for added depth and creaminess.
- Serve: Serve the soup hot, garnished with the reserved crispy bacon, chopped fresh parsley, and optional extra Parmesan cheese. Enjoy your comforting Tuscan white bean soup!
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- The immersion blender helps create a creamy texture while still leaving some beans whole for texture.
- Adding heavy cream enriches the soup, but it can be substituted with half-and-half for a lighter option.
- Fresh parsley adds a bright finish, but other fresh herbs like basil or thyme can also be used.
- Adjust the red pepper flakes according to your preferred spice level.
