Tuscan White Bean Soup recipe. The Way to be a healthy weight balancing energy in and energy out
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Strategies for watching the energy you burn off:
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We hope you got insight from reading it, now let’s go back to tuscan white bean soup recipe. You can cook tuscan white bean soup using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Tuscan White Bean Soup:
- Prepare 6 strips bacon (diced)
- Provide 2 large green onion (diced small)
- Take 1 cup shredded carrots
- Provide 3 celery stalks (diced small) optional
- Take 6 garlic cloves (minced)
- Use 1/4 tsp crushed red pepper
- Take to taste Salt
- Prepare 1/2 cup white cooking wine
- Use 2 cans (14.5) Great Northern Beans
- Get 1/2 tsp dried rosemary
- Get 1/4 tsp dried basil leaves
- You need 1/2 cup grated parmesan cheese
- Get 1/2 cup heavy cream
- Prepare 1/8 tsp celery seed
- Get 1 tbsp dried parsley
Steps to make Tuscan White Bean Soup:
- 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.
- 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).
- 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.
- 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.
- Add the chicken stock, beans with their liquid, rosemary and Parmesan.
- Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes.
- 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.
- (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.
- Ladle soup into serving bowls. Garnish with more grated parmesan cheese, green onion, sour cream and or more garlic powder. Serve and enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Maintain worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed thoroughly
Cover raw meat or fish and store on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to make sure everything you are going to use was saved correctly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that say just how long you can keep the food and if it must go from the refrigerator.
This kind of food often has particular packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. By way of instance, you may see’eat within two days of opening' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, colour or texture may begin to deteriorate.
After this date, the quality of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and could make you sick.
If you plan on using an egg after its best before date, be certain that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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