Pin This creamy white bean soup with bacon is the kind of comfort food I turn to on chilly evenings when I crave something hearty but also simple. The blend of smoky bacon, creamy beans, and plenty of vegetables makes for a belly-warming dinner that is both satisfying and easy to toss together when time is tight.
I still remember the first time I made this soup for friends who came over unannounced on a stormy weekday. There were no leftovers and everyone asked for the recipe.
Ingredients
- Bacon: you want good quality smoked bacon for the best depth of flavor a thick cut holds up better as a topping
- Carrots: choose firm bright orange carrots for natural sweetness and color
- Celery: crisp stalks give liveliness and a balancing flavor
- Onion: look for a medium yellow onion that feels heavy for its size
- Garlic: fresh cloves lend a more pungent aroma than pre-minced options
- Salt: brings out the flavor in every vegetable
- Dried thyme, dried oregano, dried parsley: these dried herbs create an herby background note each should smell earthy and not stale
- Paprika: use sweet or smoked depending on your preference for a subtle warmth
- Black pepper and red pepper flakes: adjust to your taste if you like a little extra heat
- Low sodium chicken broth: choose a broth that tastes good enough to sip on its own this soup is not shy on salt
- White kidney beans: also known as cannellini rinse well for the cleanest flavor
- Half and half: brings the soup its signature creamy texture you can use cream for a richer bowl
- Freshly grated Parmesan: use a block and grate it yourself for the best buttery finish
- Fresh parsley or spinach (optional): for a burst of color and freshness on top
Instructions
- Cook the Bacon:
- Start by heating a large Dutch oven or soup pot over medium high heat. Add chopped bacon and stir frequently until it is crisp and deeply browned which takes about five to seven minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate and leave the bacon fat in the pot for maximum flavor.
- Sauté the Vegetables:
- Add carrots celery and onion to the hot bacon fat. Stir and cook over medium high heat for four to five minutes until the onions soften and begin to turn golden on the edges. Too much bacon fat is not a problem but if the vegetables are swimming in it, carefully dab some out with a paper towel while they cook.
- Add Garlic and Seasonings:
- Stir in the minced garlic with salt thyme oregano parsley paprika black pepper and red pepper flakes. Let this cook for about sixty seconds as the garlic will mellow and the dried herbs will release their oils and aroma.
- Deglaze with Broth:
- Pour in the chicken broth but do it gradually scraping the bottom of the pot as you go to collect all the golden bits. These caramelized spots hold a lot of flavor that elevates the soup.
- Prepare the Beans:
- Open and rinse your cans of white beans until they are no longer foamy. Measure out three quarters of a cup of the beans and blend with the half and half until perfectly smooth and creamy. This step gives the finished soup its luscious texture.
- Combine Ingredients:
- Tip in the whole beans bacon and the bean cream mixture. Stir everything together then cover the pot and let it simmer gently over medium low heat for ten to fifteen minutes. The carrots should be easily pierced with a fork and the soup will thicken slightly.
- Finish and Serve:
- Turn off the heat and stir in the grated Parmesan and fresh parsley or spinach if using. Taste and add a little more salt or pepper if you think it needs it for your preference.
- Optional Thickening:
- If you like an extra thick soup dissolve a tablespoon of cornstarch in a bit of cream or water then slowly stir it into your simmering soup. Let it bubble for a minute or two to see the difference.
Pin My favorite part is sneaking in spinach right at the end which means my picky eaters get more greens without complaint. This soup reminds me of cozy weekends at my parents kitchen table when extra bacon meant my brother and I raced for seconds.
Storage Tips
Let the soup cool completely before storing it in airtight containers in the fridge where it will keep for up to four days. For longer storage divide it into single portions and freeze for up to two months. Reheat gently on the stove adding a splash of broth to loosen it if needed.
Ingredient Substitutions
Turkey bacon works in place of regular bacon if you prefer less fat. For a dairy free version use unsweetened oat milk instead of half and half and swap Parmesan for a plant based alternative. If you only have navy beans those make a tasty substitute for cannellini.
Serving Suggestions
Pile your bowls with extra bacon crumbles some shaved Parmesan another swirl of cream or fresh chopped parsley. Dunk in crusty bread or add a crisp green salad for a simple supper. Sometimes I add a drizzle of olive oil or lemon zest on top for brightness.
A Nod to Tradition
White bean soup with bacon has roots in many European kitchens where beans and pork are household staples through cold months. These soups carried families through winters and were always finished with whatever cheese or herbs happened to be around.
Seasonal Adaptations
Spring calls for tossing in fresh peas or spinach for added green. Summer inspires a topping of chopped basil and lemon zest. Fall and winter are perfect for roasting the root veggies first for deeper flavor.
Success Stories
Many readers have written to say they doubled this soup for a dinner party and not a spoonful remained. Several parents say their kids now ask for seconds of soup because the flavors are gentle but comforting. It seems every cook puts their own spin on toppings or the greens mixed in.
Freezer Meal Conversion
After cooking let the soup cool and portion it into zip top freezer bags or containers. Lay bags flat in the freezer to save space. Thaw overnight in the fridge or gently defrost on the stove over low heat adding water as needed to restore its creamy consistency.
Pin This creamy soup makes a wonderful weeknight meal and freezes perfectly for future cozy dinners. Try mixing up the toppings for new bursts of flavor every time you serve it.
Recipe Q&A
- → How can I ensure the soup is creamy?
Puree a portion of the beans with half and half, then add back to the pot for a naturally creamy consistency.
- → What vegetables can I substitute?
Leeks, parsnips, or potatoes can replace or supplement carrots and celery for varied taste and texture.
- → Is there a vegetarian alternative?
Omit bacon and use olive oil for sautéing. Swap chicken broth for vegetable broth for a vegetarian version.
- → Can I use dried beans instead of canned?
Yes. Soak and cook dried white beans ahead; use about three cups cooked beans as a substitute for canned.
- → How can I thicken the soup more?
Mix cornstarch with cream or water and stir it in while simmering, or blend more beans for added thickness.