Ingredients
Scale
- 10 strips bacon, diced
- 2 large shallots, small diced
- 3 medium carrots, small diced
- 3 medium celery stalks, small diced
- 4 small garlic cloves, minced
- ¼ tsp crushed red pepper flakes
- ¾ tsp salt, plus more to taste
- ¼ tsp ground black pepper, plus more to taste
- ½ cup white wine
- 4 cups chicken stock
- 2 cans cannellini beans, undrained
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 Parmesan cheese rind
- ¼ – ½ cup heavy cream
- 1 tbsp fresh parsley, chopped
- ½ cup Parmesan cheese, grated
Instructions
- Cook the Bacon: In a large pot, cook the diced bacon over medium heat until it’s crispy. Once done, use a slotted spoon to remove the bacon and set it aside, but leave those delicious drippings in the pot!
- Sauté the Vegetables: Add the diced shallots, carrots, and celery to the pot. Stir frequently and cook them until softened—about 3 minutes. If needed, add a little olive oil to keep everything moving. Add minced garlic, red pepper flakes, salt, and pepper. Cook until the garlic is fragrant, around 30 seconds to 1 minute.
- Deglaze with White Wine: Pour in the white wine and deglaze the pot by scraping up any browned bits from the bottom. Let the wine reduce until only about 2 tablespoons remain, roughly 3-4 minutes.
- Add the Broth and Beans: Pour in the chicken stock, followed by the undrained cannellini beans. Add the fresh rosemary, bay leaf, and Parmesan rind. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for 15-18 minutes.
- Finish the Soup: After simmering, remove the rosemary sprigs and bay leaf. Stir in the crispy bacon, ¼ cup of heavy cream, chopped parsley, and grated Parmesan. Taste the soup and adjust the seasoning as needed. If you want the soup to be even creamier, add more heavy cream.
- For a Thicker Soup: If you prefer a thicker texture, use an immersion blender to blend part of the soup or simply mash some of the beans with a spoon. This step is entirely optional but recommended for an extra creamy consistency.
Notes
- Add Depth of Flavor: For a deeper flavor profile, consider using smoked bacon and aged Parmesan. It’ll make a world of difference!
- Substitute Wine: Don’t have white wine on hand? No problem! You can swap it out with extra chicken stock or a splash of apple cider vinegar.
- Dietary Options: If you’re watching your dairy intake, you can replace the cream with a dairy-free alternative like coconut milk or cashew cream for a slightly different yet equally delicious result.
- Storage Tips: This soup keeps well in the fridge for up to 3 days. It also freezes wonderfully—just let it cool before placing it in an airtight container and storing it in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg