This hearty White Bean Soup with Bacon combines the creamy texture of white kidney beans with the smoky richness of crispy bacon. This comforting soup has roots in traditional farmhouse cooking, where simple ingredients transform into something extraordinary. The combination of aromatic herbs, tender vegetables, and a silky bean base creates a soup that’s both nourishing and indulgent.

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The smokiness of bacon complements the creamy beans while fresh herbs and spices add depth.
• Customizable Thickness: Easily adjust the consistency from brothy to hearty depending on your preference.
• One-Pot Wonder: Everything cooks in a single Dutch oven, minimizing cleanup and maximizing flavor development.
• Weeknight Friendly: Ready in about 30 minutes, making it perfect for busy evenings.
• Comforting Yet Sophisticated: Simple enough for family dinners but elegant enough for entertaining guests.

Ingredients

• Bacon: Choose regular or thick-cut bacon for a smoky foundation. The rendered fat becomes a flavorful base for sautéing vegetables.
• Carrots: Fresh, large carrots provide natural sweetness and beautiful color. Choose firm carrots with vibrant orange hues.
• Celery: Adds a subtle aromatic quality and slight crunch. Look for crisp, pale green stalks.
• Onion: A medium yellow onion provides the aromatic base. White or sweet onions can be substituted if preferred.
• Garlic: Fresh garlic cloves add essential depth of flavor. Pre-minced garlic works in a pinch, but fresh delivers superior flavor.
• Dried Herbs: A blend of thyme, oregano, and parsley creates a classic flavor profile. Fresh herbs can be substituted at a 3:1 ratio (3 times more fresh than dried).
• Spices: Paprika, black pepper, and red pepper flakes add warmth and dimension. Adjust the red pepper flakes to control heat level.
• Chicken Broth: Low-sodium allows for better seasoning control. Vegetable broth can be substituted for a vegetarian version (omitting bacon).
• White Kidney Beans: Also known as cannellini beans, they’re creamy and hold their shape well. Great Northern or navy beans make good substitutes.
• Half and Half: Creates richness without being too heavy. For a lighter version, use whole milk; for decadence, use heavy cream.
• Parmesan Cheese: Freshly grated provides the best flavor and melting properties. Pre-grated works but won’t melt as smoothly.
• Fresh Parsley or Spinach: Optional for adding color, freshness, and a nutritional boost.

Variations

Mediterranean Style

Transform this soup with a Mediterranean twist by adding 1/2 cup diced red bell pepper when sautéing vegetables, swapping the dried herbs for Italian seasoning, and stirring in a handful of chopped fresh basil just before serving. Finish with a drizzle of good olive oil and serve with lemon wedges.

Tuscan Bean Soup

Create a Tuscan-inspired version by adding chopped kale or spinach during the last 5 minutes of cooking. Include 1-2 diced tomatoes or a small can of diced tomatoes, and enhance with rosemary instead of oregano. Serve with a side of crusty Italian bread rubbed with garlic.

Vegetarian Option

Skip the bacon and use 2 tablespoons of olive oil to sauté the vegetables. Use vegetable broth instead of chicken broth, and add 1 teaspoon of smoked paprika to mimic the bacon’s smokiness. Finish with a squeeze of lemon juice to brighten the flavors.

Spicy Southwestern

Add a southwestern kick by incorporating 1 diced jalapeño with the vegetables, substituting the herbs with 1-2 teaspoons of cumin and 1 teaspoon of coriander. Stir in corn kernels during the final simmer and garnish with chopped cilantro, lime wedges, and diced avocado.

How to Make the Recipe

Step 1: Render the Bacon

In a large Dutch oven or heavy-bottomed soup pot, cook the chopped bacon over medium-high heat, stirring occasionally until it becomes crispy and brown. This takes about 5-7 minutes. Remove the crispy bacon pieces with a slotted spoon and set aside on paper towels, leaving the flavorful fat in the pot as the foundation for your soup.

Step 2: Create the Aromatic Base

Add the carrots, celery, and onion to the bacon fat in the pot. Sauté over medium-high heat for 4-5 minutes until the vegetables begin to soften and the onions become translucent with light golden edges. If there’s excessive bacon fat, carefully remove some with a paper towel, leaving about 2 tablespoons for flavor.

Step 3: Build the Flavor Profile

Add the minced garlic and all the dried herbs and spices (salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes). Cook for just 1 minute, stirring constantly to prevent burning. This brief cooking time “blooms” the spices, releasing their essential oils and enhancing their flavors.

Step 4: Deglaze and Add Liquid

Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits (fond) dissolve into the broth, adding significant depth of flavor to your soup.

Step 5: Prepare and Incorporate Beans

Rinse the white kidney beans thoroughly in a fine-mesh sieve to remove excess starch and canning liquid. Place about 3/4 cup of the beans in a blender with the half and half, then purée until completely smooth. This creates a creamy base without needing heavy cream or flour thickeners.

Step 6: Simmer to Perfection

Add the whole beans, bacon pieces, and bean purée to the pot. Bring everything to a gentle simmer, then reduce heat to medium-low, cover, and cook for 10-15 minutes. This allows the flavors to meld while the vegetables finish cooking to tender perfection.

Step 7: Finish and Garnish

Stir in the freshly grated Parmesan cheese until melted and incorporated. If using fresh parsley or spinach, fold it in now until just wilted. Taste the soup and adjust seasonings if needed. For a thicker consistency, optional cornstarch slurry can be added during the final minutes of simmering.

Tips for Making the Recipe

• Don’t Rush the Bacon: Cook the bacon slowly enough to render maximum fat without burning, as this creates the flavor foundation.
• Uniform Vegetable Cuts: Dice vegetables to similar sizes for even cooking – about 1/4 inch for onions and celery, and slightly larger for carrots.
• Bloom Your Spices: The 60 seconds of cooking spices in fat makes an enormous difference in releasing their full flavor potential.
• Bean Handling: Rinsing canned beans removes excess sodium and starch that can make your soup cloudy or too salty.
• Thickening Control: The bean and half-and-half purée provides natural thickening. For even thicker soup, use an immersion blender to partially blend some of the soup directly in the pot.
• Rest Before Serving: Allow the soup to sit for 5-10 minutes after cooking to let flavors fully develop.

How to Serve

Serve this creamy white bean soup in warmed bowls garnished with an extra sprinkle of grated Parmesan, fresh cracked black pepper, and a few pieces of reserved crispy bacon. A drizzle of good olive oil adds a luxurious touch. Pair with crusty artisan bread or garlic crostini for dipping into the creamy broth. For a complete meal, serve alongside a simple green salad dressed with lemon vinaigrette to cut through the richness of the soup.

For a more substantial dinner, this soup works beautifully as a starter course before a simple main dish of roasted chicken or grilled fish. The soup also makes an excellent lunch paired with a half sandwich—consider grilled cheese with sharp cheddar or a classic BLT to complement the bacon in the soup.

Make Ahead

This white bean soup with bacon is perfect for meal prep and actually improves with time as the flavors meld together. To make ahead:

1-2 Days Ahead: Complete the recipe through the final step, cool completely, then refrigerate in an airtight container. When reheating, do so gently on the stovetop over medium-low heat, adding a splash of broth if needed to adjust consistency.

Freezing Option: For longer storage, freeze the completely cooled soup in airtight containers for up to 3 months. Leave about an inch of headspace to allow for expansion. Thaw overnight in the refrigerator before reheating.

Component Prep: If you want fresh-made soup with less day-of work, you can prep components in advance. Cook the bacon and chop all vegetables up to 2 days ahead, storing separately in the refrigerator. The bean purée can also be made a day ahead and refrigerated separately.

When reheating, you may need to add a little extra broth as the beans will continue to absorb liquid. Add fresh herbs and an extra sprinkle of Parmesan just before serving to brighten the reheated soup.

FAQs

Can I use dried beans instead of canned?

Yes, you can substitute dried beans, but they’ll need to be cooked separately first. Soak 1 1/2 cups dried white beans overnight, then simmer in water until tender (about 1-1.5 hours) before using in the recipe. This adds preparation time but can improve flavor and reduce sodium.

How can I make this soup vegetarian?

Omit the bacon and use 2-3 tablespoons of olive oil to sauté the vegetables. Replace chicken broth with vegetable broth. For the smoky flavor bacon provides, add 1 teaspoon of smoked paprika or a few drops of liquid smoke to the soup.

My soup is too thin. How can I thicken it?

For a thicker consistency, blend more of the beans with the half and half, or use an immersion blender to partially blend some of the soup directly in the pot. Alternatively, simmer the soup uncovered for 5-10 minutes longer to reduce the liquid, or add the optional cornstarch slurry mentioned in the instructions.

Can I make this in a slow cooker?

Absolutely! Cook the bacon and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the remaining ingredients except the half and half, Parmesan, and fresh herbs. Cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, add the half and half-bean purée and Parmesan. Add fresh herbs just before serving.

Conclusion

This White Bean Soup with Bacon strikes the perfect balance between rustic comfort food and sophisticated flavor. The creamy beans, smoky bacon, and aromatic herbs create a satisfying meal that’s easy enough for weeknights yet impressive enough for company. Whether you’re seeking warmth on a cold evening or a nutritious meal any time of year, this versatile soup delivers on all fronts. The beauty of this recipe lies in its adaptability—make it as written or use the variations to customize it to your taste preferences. With simple ingredients transformed into something special, this soup is sure to become a regular in your recipe rotation.

Print