Tuscan White Bean Soup with Bacon

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds umami without dairy.

Cut 10 slices of bacon into pieces and cook in a large pot until crispy; reserve about 1 tablespoon of bacon fat.

Add 4 finely chopped shallots, diced carrots, and diced celery to the pot; sauté until softened.

Add 4 cloves of finely chopped garlic and 1 teaspoon of chili flakes; cook until fragrant.

Season with kosher salt and black pepper; stir to combine.

Pour in 1/2 cup of dry vermouth to deglaze the pot, scraping up any bits stuck to the bottom; reduce slightly.

Add 2 cans of cannellini beans with their liquid and 4 cups of vegetable stock; stir to combine.

Add 1 bay leaf and 2 tablespoons of chopped rosemary; bring to a boil, then reduce heat to a simmer and cover.

Cook for about 15-18 minutes, stirring occasionally.

Remove from heat and stir in the reserved bacon, 1/2 cup of grated parmesan cheese, and 1/2 cup of heavy cream; mix well.

Remove the bay leaf and any whole rosemary sprigs.

Use an immersion blender to blend part of the soup for a creamier texture, leaving some chunks for heartiness.

Serve hot, garnished with additional parmesan cheese, chopped parsley, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens