White Bean Soup with Bacon (Print)

Creamy white beans, bacon, and vegetables blend for a cozy, flavorful, and satisfying bowl.

# Components:

→ Main Ingredients

01 - 6 slices bacon or 4 slices thick-cut bacon, chopped
02 - 3 large carrots, peeled and sliced
03 - 2 celery ribs, sliced
04 - 1 medium onion, finely chopped
05 - 4 cloves garlic, finely minced
06 - 5 cups low-sodium chicken broth
07 - 2 cans (19 oz each) white kidney beans, rinsed
08 - 3/4 cup half and half
09 - 1/4 cup freshly grated Parmesan cheese

→ Seasonings

10 - 1 teaspoon salt
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried parsley
14 - 1/4 teaspoon paprika
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon red pepper flakes

→ Garnish and Optional Ingredients

17 - Fresh chopped parsley or spinach (optional)
18 - 1 tablespoon cornstarch (for optional thickening)
19 - 2 tablespoons cream or water (for optional thickening)

# Directions:

01 - In a large Dutch oven or soup pot, cook the chopped bacon over medium-high heat, stirring often, until crisp. Remove bacon using a slotted spoon, leaving the rendered fat in the pan.
02 - Add sliced carrots, celery, and chopped onion to the rendered bacon fat. Sauté over medium-high heat for 4 to 5 minutes, or until the onions are softened and start to brown. If excess fat remains, carefully blot with a paper towel.
03 - Stir in the minced garlic along with salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Sauté for 1 minute until the spices are fragrant.
04 - Pour in the chicken broth and deglaze the pot, scraping up any browned bits on the bottom to incorporate flavor.
05 - In a blender, combine 3/4 cup of the rinsed white kidney beans with the half and half. Blend until completely smooth.
06 - Add the whole beans, cooked bacon, and blended bean mixture to the pot. Bring to a gentle simmer, then cover and reduce heat to medium-low. Simmer for 10 to 15 minutes, until vegetables are fork-tender.
07 - Stir in the grated Parmesan cheese and optional chopped parsley or spinach. Taste and adjust seasoning as needed before serving.
08 - For a thicker consistency, stir 1 tablespoon cornstarch into 2 tablespoons cream or water until smooth, then add to the soup during simmering and cook until thickened.

# Expert Advice:

01 -
  • Relies on just a handful of pantry and fridge staples
  • Ready to serve in about thirty five minutes
  • Packed with plenty of protein and fiber from beans and veggies
  • Customizable with fresh toppings or extra greens
02 -
  • High in protein and fiber from both beans and bacon
  • Freezes and reheats very well for future quick meals
  • Easy to make vegetarian by omitting bacon and using vegetable broth
  • The creaminess from the pureed beans always wows everyone
03 -
  • Puree a small portion of beans with the cream for the smoothest soup base
  • Do not rush cooking the bacon and vegetables since slow browning unlocks the most flavor
  • Add greens right at the end only so they stay bright and fresh tasting

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