Creamy White Bean Soup
Creamy White Bean Soup

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, creamy white bean soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Creamy White Bean Soup is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Creamy White Bean Soup is something that I’ve loved my whole life.

Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Serve garnished with shredded Parmesan cheese. I love Tuscan White Bean soup. This recipe is a good base, however many of the suggested modifications should be considered.

To begin with this particular recipe, we have to prepare a few components. You can have creamy white bean soup using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Creamy White Bean Soup:
  1. Prepare 4 slices uncooked thick sliced bacon
  2. Prepare 2 stalks celery, diced
  3. Get 2 large carrots, peeled and diced
  4. Prepare 1/2 yellow onion, diced
  5. Get 3 cloves garlic, minced
  6. Get 2 cans cannellini beans, drained and rinsed
  7. Make ready 3 cups unsalted chicken broth
  8. Take 1/2 cup half and half (or heavy cream)
  9. Prepare 1/2 tsp. each salt, dried rosemary
  10. Get 1/4 tsp. each dried thyme, pepper
  11. Take 1/2 cup freshly grated parmesan cheese
  12. Prepare 2 packed cups roughly torn kale

This veganized Tuscan-style soup tastes like it's from an Italian How to make vegan white bean soup. A delicious, healthy & comforting tomato soup thickened with blended white beans. Leftovers are great for packed lunches! It's been a soupy week around here.

Instructions to make Creamy White Bean Soup:
  1. Start by dicing up the bacon. The easiest way to do this is to pop the slices in the freezer for 20-30 minutes, until it firms up, then take it out and snip it with some sharp kitchen shears. Hands down, this is the easiest way to cut up raw bacon.
  2. In a large pot over medium-high heat, cook the chopped bacon until it is browned and crispy. Then remove the bacon with a slotted spoon to a towel lined plate, but leave about 1 tbsp. of the drippings in the pot. Add the celery, onion and carrot to the pot and cook, stirring occasionally, until they begin to soften up, about 5 or so minutes. Then add the garlic and cook another minute or so, until fragrant.
  3. Add the drained beans, broth, cream and seasonings to the pot and give it all a good stir. Let it come up to a low boil. Then reduce the heat down a bit and let everything simmer for about 20 or so minutes. At this point, taste it and add any additional seasonings that you think it needs.
  4. Remove the pot from the heat and use an immersion blender to give the soup a couple of quick blitzes, until it's your desired consistency. Or you could just blend half the soup in a blender, then stir it back in. Then immediately stir in the parmesan cheese, the cooked bacon and the kale. Once the greens wilt into the soup, you're ready to serve.

Leftovers are great for packed lunches! It's been a soupy week around here. I've said it probably one hundred times before, but I just love the process of making soup. It makes me feel grounded and fancy all at the. I use "creamy" kind of loosely in the title.

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