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Before you jump to Tuscan White Bean Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.

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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. It is quite easy to live green, after all. It’s related to being sensible, usually.

We hope you got insight from reading it, now let’s go back to tuscan white bean soup recipe. You can have tuscan white bean soup using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Tuscan White Bean Soup:

1. You need bacon (diced)
2. Prepare large green onion (diced small)
3. You need shredded carrots
4. Take celery stalks (diced small) optional
5. Prepare garlic cloves (minced)
6. You need crushed red pepper
7. Take Salt
8. Take white cooking wine
9. Prepare (14.5) Great Northern Beans
10. Get dried rosemary
11. Get dried basil leaves
12. Take grated parmesan cheese
13. Provide heavy cream
14. Use celery seed
15. Use dried parsley

Steps to make Tuscan White Bean Soup:

1. Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside.
2. You want about 1 tablespoon of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 tablespoon of liquid (just eyeball this).
3. Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds - 1 minute.
4. Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 tablespoon, about 3-4 minutes.
5. Add the chicken stock, beans with their liquid, rosemary and Parmesan.
6. Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes.
7. Add in the bacon, 1/4 cup of cream, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. Taste the soup, add more cream for a richer taste and texture.
8. (You can serve the soup as is for a brothy consistency, or you can thicken the soup with one of the two methods below.) For an ultra creamy, bisque-like texture, puree the entire soup.
9. Ladle soup into serving bowls. Garnish with more grated parmesan cheese, green onion, sour cream and or more garlic powder. Serve and enjoy!

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