Creamy Bacon and White Bean Soup (Print Version)
# Ingredients:
01 -
10 strips bacon, diced.
02 -
2 large shallots, diced small.
03 -
3 medium carrots, diced small.
04 -
3 medium celery stalks, diced small.
05 -
4 garlic cloves, minced.
06 -
1/4 teaspoon red pepper flakes.
07 -
3/4 teaspoon salt.
08 -
1/4 teaspoon black pepper.
09 -
1/2 cup white wine.
10 -
4 cups chicken stock.
11 -
2 cans cannellini beans, undrained.
12 -
2 sprigs fresh rosemary.
13 -
1 bay leaf.
14 -
1 Parmesan rind.
15 -
1/2 cup heavy cream.
16 -
1 tablespoon fresh parsley, chopped.
17 -
1/2 cup Parmesan cheese, grated.
# Instructions:
01 -
Cook diced bacon until crispy, remove bacon but keep drippings.
02 -
Sauté shallots, carrots, celery until soft. Add garlic and seasonings, cook 1 minute.
03 -
Add wine, scrape pot bottom, reduce wine to 2 tablespoons.
04 -
Add stock, beans, herbs, Parmesan rind. Bring to boil then simmer covered 15-18 minutes.
05 -
Remove herbs and rind. Stir in bacon, cream, parsley, cheese. Season to taste.
06 -
Optional: blend part of soup or mash some beans for thicker texture.
# Notes:
01 -
Use smoked bacon for deeper flavor.
02 -
Can substitute wine with stock or vinegar.
03 -
Dairy-free option: use coconut milk.
04 -
Keeps 3 days refrigerated or 3 months frozen.