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
When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.
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Guarantee
- 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!
OCTOBER – Hosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!
OCTOBER GUEST SPECIAL:
Tuscan White Bean Soup with Bacon – No Spoon Necessary
Equipment
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.
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