Description
A hearty one-pot Tuscan-style white bean soup loaded with cannellini beans, smoky turkey bacon, and tender Swiss chard. This comforting meal is easy to prep, freezer-friendly, and perfect for busy weeknights.
Ingredients
Scale
- 1/2 lb smoked turkey bacon
- 1 tbsp avocado or olive oil
- 1 yellow onion
- 2 celery ribs
- 2 medium carrots
- 8 garlic cloves
- 5 cups chicken or vegetable stock
- 2 bay leaves
- 1 sprig of rosemary
- 1 tsp garlic powder
- Salt to taste
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 lb dry cannellini beans, soaked
- 8 oz Swiss chard
- 14.5 oz can fire roasted diced tomatoes
- 1 Parmesan cheese rind (microbial-rennet)
Instructions
- Soak: Rinse the beans and place them in a pot with enough water to cover them by 2 inches and a tablespoon and a half of salt; refrigerate for 8-12 hours, then strain.
- Prepare: Dice the onion, carrots, celery, and turkey bacon; mince the garlic; and chop the Swiss chard into pieces.
- Simmer Stock: Combine stock, bay leaves, rosemary, salt, pepper, garlic powder, and red pepper flakes in a small pot; heat to a simmer, then remove from heat.
- Render Bacon: Heat oil in a large Dutch oven over medium heat; add turkey bacon and cook until crisp, then remove the bits with a slotted spoon, leaving the fat in the pot.
- Sauté Aromatics: Add onion, celery, and carrots to the pot and cook until softened; stir in the garlic and cook for 30-60 seconds until fragrant.
- Simmer Beans: Add the soaked beans and the warm stock mixture; bring to a boil, then reduce heat to low, cover with a lid (leaving a small crack for steam), and cook for 30-40 minutes.
- Final Cook: Stir in the Swiss chard, diced tomatoes, and Parmesan rind; cook for another 30-40 minutes until the beans are soft and tender.
- Finish: Discard the bay leaves, rosemary stem, and Parmesan rind; serve topped with the reserved turkey bacon bits and grated Parmesan cheese.
Notes
For extra creaminess, blend 1-2 cups of the soup (including beans) before adding the greens. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 312 kcal
- Sugar: 4 g
- Sodium: 678 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 25 mg