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“Creamy Bean Soup with Parmesan Crust – 5 Secret Tips for Perfection”

Creamy Bean Soup with Parmesan Crust
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A hearty and comforting soup with a smooth bean base topped with a crispy, cheesy crust.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 4 slices turkey bacon, cooked and crumbled
  • 1 cup grated Parmesan cheese

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook until softened.
  3. Stir in garlic and cook for one minute.
  4. Pour in vegetable broth and add beans, thyme, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in heavy cream and turkey bacon.
  8. Preheat your broiler.
  9. Ladle soup into oven-safe bowls.
  10. Sprinkle Parmesan cheese evenly over the top of each bowl.
  11. Place bowls under the broiler until cheese is golden and bubbly.
  12. Serve immediately.

Notes

  • For a thicker soup, use less broth.
  • You can substitute the heavy cream with half-and-half.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.recipesloop.com/creamy-bean-soup-with-parmesan-crust-recipe/