Ingredients

• 6 slices bacon, chopped
• 1 yellow onion, diced
• 2 celery ribs, sliced
• 2 carrots, peeled and sliced
• 2 garlic cloves, minced
• 1/4 cup white wine
• 2 15-oz cans cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 cup cream
• 1 tsp chopped fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 Parmesan cheese rind
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a large soup pot, cook the bacon over medium-high heat. Cook, stirring, until it begins to brown, about 3 to 4 minutes. Add the onion, celery, and carrots. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Stir in the white wine and cook until it has mostly evaporated, about 2 to 3 minutes. Add the beans, chicken broth, and cream. Stir in the rosemary, thyme, bay leaf, and Parmesan rind. Bring the soup to a boil then reduce the heat to a simmer. Cook, covered, until the vegetables are tender and the liquid has reduced slightly, about 15 to 20 minutes. Remove and discard the thyme sprigs, bay leaf, and Parmesan rind. Turn the heat off and using an immersion blender, blend the soup to the desired consistency. Stir in the Parmesan cheese and parsley. Season the soup with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.