Description
This Tuscan Bean Soup is a delightful combination of crispy bacon, fresh rosemary, and hearty beans. It’s easy to prepare and offers comforting flavors, making it a perfect choice for a quick dinner or healthy meal at home.
Ingredients
Scale
- 6 strips of bacon diced
- 2 tbs of extra virgin olive oil
- 3 carrots diced
- 2 stocks of celery diced
- 1/4 small onion diced
- 1 can of cannellini beans – rinsed well under cool water
- 1 can of great northern beans – rinsed well under cool water
- 2-3 large sprigs of fresh rosemary it must be fresh
- 32 oz. chicken or vegetable broth
- 1/2 cup half n half
- salt and pepper to taste
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Cut the bacon into small pieces and sauté for 4–5 minutes, or until golden and crispy.
- Stir in the diced carrots, celery, and onions. Cook for another 5 minutes to soften the vegetables.
- Rinse the beans under cool water, then add them to the pot.
- Pour in the chicken broth and add the fresh rosemary sprigs.
- Bring the mixture to a boil, then reduce the heat and simmer gently for 40 minutes.
- Remove the rosemary sprigs. Use an immersion blender to puree the soup until smooth and creamy. (If using a standard blender, blend in batches.)
- Stir in the half-and-half, add salt and pepper, adjust seasoning, and ladle into bowls. Serve hot with warm bread.
Notes
For a vegetarian option, substitute the bacon with smoked paprika for added flavor.
Feel free to add other vegetables like spinach or kale for a nutritious twist.
Serve with crusty Italian bread for a satisfying meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 30mg