Tuscan Bean Soup with Bacon and Kabanos
Try this Tuscan Bean Soup with Bacon and Kabanos recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 bay leaves
- salt and pepper to taste
- 1 tsp paprika
- 6 slices bacon
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 2 medium onions chopped
- 6 cloves garlic minced
- 1/2 tsp thyme
- 4 cups low sodium chicken broth
- 2 19 oz cans of cannellini beans (i used 1 19 oz can of navy be
- 2 links kabanos sausage
- 1 tsp fresh rosemary
- more water if soup is too thick
- Carbohydrate 4.54038187523466 g
- Cholesterol 25.2673750129832 mg
- Fat 13.9745405246932 g
- Fiber 0.668143764078222 g
- Protein 6.61515677102285 g
- Saturated Fat 5.25034181472858 g
- Serving Size 1 1 Serving (139g)
- Sodium 688.164457034821 mg
- Sugar 3.87223811115643 g
- Trans Fat 1.25842695852257 g
- Calories 170 calories
Add the bacon to a soup pot or a large dutch oven and fry the bacon until brown. Remove bacon from the pot and add the tbsp of olive oil. Add the onion and the kabanos sausage to the pot and fry until onion is translucent and sausage is slightly browned. Add garlic and cook until fragrant, another 2 minutes.Drain water from beans and discard. Rinse well and add beans to the pot. Add broth, heavy cream, paprika, rosemary, thyme, and bay leaves and season with salt and pepper. I used about a tsp of salt and ½ tsp of pepper.Bring to a boil, reduce heat and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.To serve, garnish soup with remaining bacon pieces.
