Tuscan Bean Soup with Bacon and Kabanos
If you want to add more gluten free recipes to your recipe box, Tuscan Bean Soup with Bacon and Kabanos might be a recipe you should try. For $1.13 per serving, you get a soup that serves 8. One serving contains 283 calories, 13g of protein, and 16g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up thyme, bay leaves, low sodium chicken broth, and a few other things to make it today. 713 people have made this recipe and would make it again. It is brought to you by Jo Cooks. Autumn will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so tremendous. Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, Tuscan Bean Soup, and Tuscan Bean Soup are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
6 slices bacon
2 bay leaves
2 19 oz cans of cannellini beans (I used 1 19 oz can of navy beans and 1 19 oz can of black eyed beans)
1 tsp fresh rosemary
6 cloves garlic, minced
½ cup heavy cream
4 cups low sodium chicken broth
2 tbsp olive oil
2 medium onions, chopped
1 tsp paprika
salt and pepper to taste
2 links Kabanos sausage
½ tsp thyme
more water if soup is too thick
Equipment:
dutch oven
pot
Cooking instruction summary:
Add the bacon to a soup pot or a large dutch oven and fry the bacon until brown. Remove bacon from the pot and add the tbsp of olive oil. Add the onion and the kabanos sausage to the pot and fry until onion is translucent and sausage is slightly browned. Add garlic and cook until fragrant, another 2 minutes.Drain water from beans and discard. Rinse well and add beans to the pot. Add broth, heavy cream, paprika, rosemary, thyme, and bay leaves and season with salt and pepper. I used about a tsp of salt and ½ tsp of pepper.Bring to a boil, reduce heat and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.To serve, garnish soup with remaining bacon pieces.
Step by step:
1. Add the bacon to a soup pot or a large dutch oven and fry the bacon until brown.
2. Remove bacon from the pot and add the tbsp of olive oil.
3. Add the onion and the kabanos sausage to the pot and fry until onion is translucent and sausage is slightly browned.
4. Add garlic and cook until fragrant, another 2 minutes.
5. Drain water from beans and discard. Rinse well and add beans to the pot.
6. Add broth, heavy cream, paprika, rosemary, thyme, and bay leaves and season with salt and pepper. I used about a tsp of salt and ½ tsp of pepper.Bring to a boil, reduce heat and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.To serve, garnish soup with remaining bacon pieces.
Nutrition Information:
covered percent of daily need
