Ingredients:

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

Directions:

Cook bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon, leaving the drippings in the pot.

If needed, add olive oil to make 1 tablespoon of fat in the pot.

Increase heat to medium-high. Add shallots, carrots, and celery. Cook, stirring frequently, until softened, about 3 minutes. Add garlic, red pepper flakes, salt, and pepper. Cook until aromatic, 30 seconds to 1 minute.

Add white wine to deglaze the pan, scraping up brown bits. Cook until wine is reduced to 2 tablespoons, about 3-4 minutes.

Add chicken stock, beans with liquid, rosemary, bay leaf, and Parmesan rind.

Bring to a boil, then reduce to a gentle simmer. Cover and simmer for 15-18 minutes.

Remove rosemary and bay leaf. Add bacon, ¼ cup of cream, parsley, and Parmesan. Adjust seasoning to taste. Add more cream for a richer texture if desired.

For a thicker soup, use an immersion blender to blend some of the soup or mash some beans.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 400 kcal | Servings: 6 servings