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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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