*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I gave this five stars, and I think people who like soup should check it out. I love this recipe, except that I dice my veggies and leave it chunky rather than puree it, and I add cooked chicken to the finished product. Other than that, I love it. My family garnishes it with Parmesan cheese.
This soup turned out to be so savory and warming that it is now on my list of comfort foods. Instead of using all stock, I used a combination of stock and filtered water as the base along with the wine. This made adding more salt necessary. I also omitted the carrots, and I also did not purée the soup. However, to thicken it, I smashed some of the beans on the side of the pot which allowed me to control the consistency perfectly. The bacon and the topping really make this soup. Delicious!
Followed the recipe - pureed most of the soup and all of the veggies, created texture by mashing some beans against the side of the pot. I thought this was REALLY DELISH! I am not a white wine drinker but I did have a decent bottle on hand - I think that added a delicate aspect to the flavor. THANKS!! UPDATE: I recently discovered my blood pressure is a bit high, so I am looking to avoid salt. This in one of my favorite soups. I never noticed how much salt is in canned beans.
So I made it with dried cannellini beans, using the 'rapid soak method '(cover with water, bring to a boil, boil 2 minutes, let sit one hour). I substituted EVOO for the bacon. Used the same amount of liquid as I had using canned beans. Cooked soup, covered, on low heat for about 3 hours, although it was probably done in less time than that. Substituted white and black pepper for the salt. Good! Sharing if this helps anyone :>).
I made this following the recipe exactly and found it to be very bland. I loved the crispiness of the topping and the pureed consistency of the soup but I think I'll find a different recipe for white bean soup next time I make it because I'm not sure how to alter this to make it better.