Tuscan White Bean Soup with Bacon – No Spoon Necessary (Video)

Creamy and flavorful, this Tuscan white bean and bacon soup from Cheyanne at No Spoon Necessary is absolutely delicious, and incredibly easy to make! You can learn more about Cheyanne here.

For this recipe, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

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  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot                     

Let’s jump right in!!

Ingredients

  • 10 bacon strips – diced
  • 2 shallots, finely diced (about 1.5 cups)
  • 3 medium carrots, finely diced (about ¾ cup)
  • 3 celery stalks, finely diced (about ¾ cup)
  • 4 garlic cloves, chopped
  • ¼ teaspoon red pepper flakes, or to taste
  • ¼ teaspoon black pepper, or to taste
  • ½ cup white wine
  • 4 cups chicken OR vegetable stock
  • 2 (14.5-ounce) cans Cannellini or Great Northern Beans, UNDRAINED
  • 2 sprigs fresh rosemary
  • 1 Bay leaf
  • 1 Parmesan Cheese rind
  • ¼-½ cup heavy cream
  • 1 tablespoon fresh flat parsley, chopped
  • ½ cup Parmesan Reggiano cheese, grated, plus more for serving

Instructions

Cut bacon into pieces. Dice carrots, celery and shallots. Peel and chop garlic.

In large stock pot, cook bacon over medium heat until crisp; remove with slotted spoon from pan, set aside.  Leave one tablespoon of the bacon drippings in pot.

Increase heat to medium-high. Add shallots, carrots and celery to the pot. Sauté 3 minutes, then add in garlic, red pepper flakes, salt and pepper.  Cook until fragrant, about one minute.

Add wine to pot, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to half, about 3-4 minutes.

Add stock, beans with liquid, rosemary, Bay leaf and Parmesan rind to pot, stirring to combine ingredients.  Increase heat to high to bring to a boil, then reduce heat and simmer 15-18 minutes, until flavors meld.

Remove rosemary, Bay leaf and rind (you can leave the rind in or remove it to your preference). Add in cream and grated Parmesan cheese. ​Use an immersion blender to partially blend soup to make it creamy. Add in the bacon, stir and add in the parsley, stir. Serve immediately.

All done! I hope that you’ll give it a try, and please let me know what you think.  Do head over to visit Cheyanne over at No Spoon Necessary, her blog is terrific!! Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

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OCTOBER GUEST SPECIAL:

Tuscan White Bean Soup with Bacon – No Spoon Necessary

Creamy and flavorful, this Tuscan white bean and bacon soup is absolutely delicious, and incredibly easy to make!
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine Italian
Servings 4 servings
Calories 286 kcal

Ingredients
  

  • 10 bacon strips, cut into pieces
  • 1.5 cups shallots, finely diced (@ 2 large shallots)
  • ¾ cup carrots, finely diced (@3 medium carrots)
  • 4 cloves garlic, chopped
  • ¼ tsp red pepper flakes, or to taste
  • ¼ tsp black pepper, or to taste
  • ½ cup white wine
  • 4 cups chicken or vegetable stock
  • 2 (14.5-ounce) cans Cannellini or Great Northern Beans, UNDRAINED
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 Parmesan cheese rind
  • 1/4-1/2 cup heavy cream
  • 1 tbsp fresh flat parsley, chopped
  • ½ cup Parmesan Reggiano cheese, plus more for garnish

Instructions
 

  • Cut bacon into pieces. Dice carrots, celery and shallots. Peel and chop garlic.
  • In large stock pot, cook bacon over medium heat until crisp;remove with slotted spoon from pan, set aside. Leave one tablespoon of the bacon drippings in pot.
  • Increase heat to medium-high. Add shallots, carrots and celery to the pot. Sauté 3 minutes, then add in garlic, red pepper flakes, salt and pepper.  Cook until fragrant, about one minute.
  • Add wine to pot, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to half, about 3-4 minutes.
  • Add stock, beans with liquid, rosemary, Bay leaf and Parmesan rind to pot, stirring to combine ingredients.  Increase heat to high t bring to a boil, then reduce heat and simmer 15-18 minutes, until flavors meld.
  • Remove rosemary, Bay leaf and rind (you can leave the rind in or remove it to your preference).
  • Add in cream and grated Parmesan cheese. ​Use an immersion blender to partially blend soup to make it creamy. Add in the bacon, stir and add in the parsley, stir. Serve immediately.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition

Calories: 286kcalCarbohydrates: 28gProtein: 14gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 36mgSodium: 624mgPotassium: 685mgFiber: 4gSugar: 12gVitamin A: 4464IUVitamin C: 12mgCalcium: 219mgIron: 2mg
Keyword tuscan bean soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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