Tuscan White Bean Soup

Tuscan White Bean Soup

We love soup a lot, especially at home in the winter.  This is a nice break from pasta fagioli. It is basically the same thing minus the tomato paste and the pasta.

INGREDIENTS

• 3 cloves garlic
• red pepper flakes
• 5 strips cooked bacon and/or 2 ounces of dried chopped pancetta
• 1/3 cup dry white wine
• 3 cups chicken broth
• 2 cans cannellini beans
• 1/4 cup grated cheese
• 2 bay leaves
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon crushed dry rosemary (fresh is better)
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion

METHOD

1. Heat olive oil in a Dutch oven or heavy bottom pan along with a pinch of red pepper flakes and shredded or chopped garlic
2. Add the vegetables (chopped carrots, celery and onion) along with a half teaspoon of salt and half teaspoon of pepper, cook until soft and fragrant
3. Deglaze with 1/3 cup of dry white wine, cook until dissolved
4. Add chicken broth, bay leaves, rosemary and bring to a boil
5. Add 1 can of beans, plus one can of beans pureed or crushed (slenderized)
6. Add bay leaves, reduce to a simmer
7. Allow to cook for at least 30-40 minutes
8. Add half the grated cheese and stir before serving, serve some grated cheese on the side.