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White Bean Soup with Bacon


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  • Author: Eliana
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

A hearty, comforting soup featuring creamy white beans and crispy bacon. This flavorful dish combines savory bacon with tender vegetables and herbs for a warming meal that’s both satisfying and nourishing.

 


Ingredients

Scale
  • 6 slices bacon (or 4 thick-cut), chopped
  • 3 large carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely minced
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 5 cups low-sodium chicken broth
  • 2 cans white kidney beans (19 oz each or 540 ml)
  • ¾ cup half and half
  • ¼ cup freshly grated Parmesan
  • Fresh chopped parsley or spinach (optional)

Instructions

  1. Cook the Bacon: Heat a large Dutch oven or soup pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Sauté the Vegetables: Add carrots, celery, and onion to the pot. Cook over medium-high heat for 4-5 minutes, until the onion softens and begins to brown. If there’s excess bacon fat, carefully dab some out with a paper towel.
  3. Add Garlic and Seasonings: Stir in garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook for 1 minute to bloom the spices, which will release their aromatic oils and enhance the flavor profile of the soup.
  4. Deglaze with Broth: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. These caramelized particles contain concentrated flavor that will enrich the soup’s base.
  5. Prepare the Beans: Rinse the beans in a fine mesh sieve. In a blender, puree ¾ cup of the beans with the half and half until smooth. This creates a creamy base without needing to add excessive dairy.
  6. Combine Ingredients: Add the whole beans, bacon, and bean puree to the pot. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Simmer for 10-15 minutes, or until the vegetables are tender.
  7. Finish and Serve: Stir in the grated Parmesan and optional parsley or spinach. Taste and adjust seasoning if necessary. The cheese adds richness and depth to the finished soup.

Notes

  • For a vegetarian version, omit the bacon and use vegetable broth. Add 1 tablespoon of olive oil to sauté the vegetables.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.
  • For extra flavor, try adding a Parmesan rind while the soup simmers.
  • Cannellini beans, navy beans, or great northern beans all work well in this recipe.
  • For a thicker soup, you can blend more of the beans or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main-course
  • Method: One Pot & One Pan
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 9g
  • Protein: 18g
  • Cholesterol: 25mg