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White Bean Soup with Bacon Recipe

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4.2 from 4 reviews

A comforting and creamy White Bean Soup with crispy bacon, tender vegetables, and a blend of herbs and spices. This hearty soup is perfect for a cozy meal and features a smooth texture from pureed beans combined with chunky white beans and fresh Parmesan cheese.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Soup Base

  • 6 slices bacon, chopped
  • 3 large carrots, peeled and chopped
  • 2 ribs celery, finely chopped
  • 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 pepper
  • ¼ teaspoon red chili flakes
  • 5 cups low-sodium chicken broth

Beans & Dairy

  • 2 cans white kidney beans (19 oz or 540 ml each)
  • ¾ cup half-and-half
  • ¼ cup grated Parmesan cheese

Garnish

  • Fresh chopped parsley or spinach, as desired

Instructions

  1. Cook Bacon: Heat a large soup pot or Dutch oven over medium-high heat. Add the chopped bacon and cook, stirring frequently, for about 3 to 4 minutes until the bacon is crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess fat.
  2. Sauté Vegetables: In the same pot with the bacon fat, add the chopped carrots, celery, and onion. Cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the onion softens and starts to brown. If there is a lot of excess fat, soak some up with a paper towel and discard.
  3. Add Seasonings and Garlic: Stir in the minced garlic, salt, dried thyme, oregano, parsley, paprika, pepper, and red chili flakes. Cook for 1 minute to release the aromas and flavors of the spices.
  4. Deglaze and Add Broth: Pour in the low-sodium chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot to incorporate extra flavor.
  5. Prepare Beans: Drain and rinse the white kidney beans using a fine mesh sieve. Reserve ¾ cup of the beans and place them in a blender with the half-and-half. Blend this mixture until smooth to create a creamy bean purée.
  6. Combine and Simmer: Add the remaining beans, the crispy bacon, and the blended bean purée back into the pot. Bring the soup to a simmer, then cover and reduce the heat to medium-low. Let it simmer gently for 10 to 15 minutes until the vegetables are tender and flavors meld.
  7. Finish and Serve: Stir in the grated Parmesan cheese and fresh chopped parsley or spinach as you like. Taste and adjust seasoning if needed. Serve hot and enjoy the rich, creamy soup.

Notes

  • For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
  • If you prefer a spicier soup, increase the red chili flakes to taste.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Adding spinach at the end adds freshness and extra nutrients; kale can be substituted if desired.
  • Use half-and-half for creaminess; for a lighter option, substitute with milk or a non-dairy alternative.

Find it online: https://cheftinaskitchen.com/white-bean-soup-with-bacon-recipe/