Tuscan White Bean, Bacon & Rosemary Soup {in Bread Bowls}

strips Bacon (– diced)

large Shallots (– finely diced (about ½ cup))

large Carrot (- finely diced (about ½ cup))

large stalk Celery (– finely diced (about ½ cup))

Garlic (– minced)

crushed red pepper flakes

Kosher Salt

Pepper

White Wine

Reduced sodium Chicken Stock ((can substitute vegetable stock))

Cannellini Beans (, drained an rinsed (can substitute great northern beans))

sprigs fresh Rosemary

Bay leaf

Parmesan Cheese Rind ((optional))

Heavy Cream ((can substitute Half and Half))

Salt and Pepper (, to taste)

fresh Rosemary leaves (– roughly chopped)

Parmigiano Reggiano (, plus more for serving)

Bread Bowls (, for serving - homemade storebought (I used Sourdough Demi Loaves))