White Bean Soup with Bacon is a 40 minute, one pot comfort soup loaded with veggies, creamy white beans and smoky bacon. Easy, hearty and freezer friendly for busy nights!
Love hearty soups? Check out this easy Pasta Fazool recipe, this Tuscan White Bean Soup, or this Italian Meatball Soup!
This White Bean Soup with Bacon is comfort food that actually earns its spot in the regular dinner rotation!
It’s loaded with smoky bacon, tender veggies, and creamy white beans, so it fills everyone up without feeling heavy.
The trick is blending part of the beans with half-and-half, which gives you that silky, “restaurant” texture while still using pantry staples!
It is also a great “use what you have” soup, so you can use a different protein, add extra greens, or even skip the bacon if you need to. It’s savory, hearty, and leftovers are just as good the next day!
What others are saying:
“Wonderful! My family loved it. Will be making it again.” Kim
White Bean Soup with Bacon ingredients:
- Bacon: Use a good thick-cut bacon for the best smoky flavor!
- Garlic: Freshly minced gives the best flavor here. If you are in a pinch, jarred minced garlic will still work.
- Low-sodium chicken broth: Starting with low sodium makes it easier to control the salt. If you use regular broth, hold back on the added salt and adjust at the end!
- White kidney beans: Cannellini, Great Northern, or navy beans work too if that is what you have in the pantry.
How to make White Bean and Bacon Soup:
This White Bean Soup with Bacon is super easy and so delicious! Scroll down to the recipe card for full ingredient amounts and step-by-step instructions.
- Cook the bacon until crispy. Remove it and set it aside.
- Sauté the onion, carrots, and celery in the bacon fat.
- Add the seasonings and cook.
- Add the broth and deglaze the pot.
- Blend the beans with the cream.
- Add the rest of the ingredients to the pot and serve.
Tips for the best White Bean Soup with Bacon:
- Save that bacon fat: Sautéing the veggies in the bacon drippings layers in a ton of flavor, so do not skip it unless you truly need to!
- Want to swap for dried beans? If you’re using dry beans instead of canned, ensure they are cooked before adding them to the soup.
- Adjust the thickness: If the soup is thicker than you like, stir in a bit more broth or water. For a thicker soup, let it simmer a bit longer or mash some of the beans and veggies in the pot!
- Watch the spice level: The red chili flakes give a gentle kick. If you are cooking for spice-sensitive eaters, you can leave them out and add at the table.
How to store leftover soup:
Store leftover soup in an airtight container in the fridge once it has cooled. It will keep well for about 4 to 5 days!
Reheat gently on the stove or in the microwave until hot, adding a splash of broth or water if it has thickened in the fridge.
This soup also freezes very well! reeze larger batches in containers for up to 1 month, or portioned servings in freezer containers or bags for 2 to 3 months.
Thaw in the fridge overnight, then reheat on the stove or in the microwave until piping hot!
Serving suggestions:
We love White Bean Soup with Bacon with something warm and crusty on the side for dunking. No Knead Artisan Bread, Homemade Breadsticks or Buttery Bread Machine Rolls are all perfect for soaking up the creamy broth.
For something fresh alongside this rich, cozy soup, an Easy Broccoli Salad or a simple green salad adds a nice crunch and balance to the meal!
White Bean Soup with Bacon
written by Ashley Fehr
Ingredients
- 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
- 2 cans white kidney beans, (19oz or 540ml each)
- ¾ cup half-and-half
- ¼ cup grated Parmesan cheese
- Fresh chopped parsley or spinach, as desired
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring often, about 3 to 4 minutes, until crisp. Use a slotted spoon to remove the bacon from the pot and place on a paper towel-lined plate.
- Add the carrots, celery, and onion to the pot with the bacon fat and cook over medium-high heat for 4 to 5 minutes, until the onion is softened and beginning to brown. (If there’s a lot of excess fat at that point, you can soak some up with a paper towel and discard.)
- Add the garlic, salt, thyme, oregano, parsley, paprika, pepper, and chili flakes and cook for 1 minute.
- Add the broth and use a wooden spoon to scrape the bottom of the pan to release any stuck-on bits.
- Place the beans in a fine mesh sieve, drain, and rinse well. Place ¾ cup of the beans in a blender with the half-and-half and blend until smooth.
- Add the beans, bacon, and bean purée to the pot. Bring to a simmer, cover, and reduce the heat to medium-low. Simmer for 10 to 15 minutes, until the vegetables are tender.
- Stir in the Parmesan and parsley or spinach as desired. Taste and serve.
Video
Notes
- Bacon: you can skip the bacon for a vegetarian soup option (with vegetarian cheese and vegetable broth), but I recommend it if you can have it because it adds loads of flavor! Italian sausage would also be great here.
- Carrots, celery, and onion: a mirepoix is the most traditional flavor base for a soup, and I don’t recommend skipping any of these ingredients unless absolutely necessary.
- Herbs and spices: yes, there are a lot. Beans don’t add a lot of flavor so I wanted a soup that is full of flavor. This is the one! If you need to adjust some, feel free. This soup has a little kick — if you can’t handle spice you can omit the red pepper flakes.
- Broth: I always start with low-sodium broth and adjust as needed. If you’re starting with salted broth, you may want to reduce the salt and adjust as needed.
- Pureeing the beans: you don’t need to puree the beans, but I like to do so because it makes the soup thick and creamy. If you don’t have a blender, you can achieve a similar effect by mixing 1 tablespoon of cornstarch with the cream before adding it to the soup.
- Store: Store any leftover Bacon White Bean Soup once it has fully cooled in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. Simmer on the stovetop or reheat in the microwave to enjoy it again.
- Freeze: This recipe freezes so well! Store it in a freezer-safe container and freeze it for up to 1 month. Put portions in freezer-safe containers or freezer bags and freeze for 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in a microwave until piping hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Skip the bacon: Leave the bacon out and use vegetable broth and a vegetarian-friendly cheese for a meatless version!
- Use sausage instead: Brown Italian sausage in place of bacon if you want a heartier, meatier soup.
- Play with the cheese: Swap some of the Parmesan for another hard, aged cheese you like to change up the flavor.
- Add extra greens: Stir in kale, more spinach or other leafy greens for extra color and nutrients.
- Lighter or richer: Use whole milk for a lighter soup or heavy cream for a richer one, depending on what your family prefers.
Jerry Nicks says
So delish! Love the bacon soups, I added some baby Bella mushrooms plus some Italian sausage with salad and garlic bread.
Ashley Fehr says
Thanks Jerry!
Judy says
My husband and I loved this recipe! I might try adding some chicken to it next time. It gets better and better as we had it for leftovers.
Ashley Fehr says
I love that idea!
Cheryl says
I found this a very tasty soup. I halved the recipe and put a Parmesan rind into the broth to cook and flavour the soup removing at the end. I added more paprika and omitted the pepper flakes. I put the crisp bacon on top as garnish. My husband and I really enjoyed it.
Ashley Fehr says
Thanks for sharing Cheryl!
Silke says
Hi Ashley, thank sou vor this absolutely delicious recipe!
Kim says
Wonderful! My family loved it. Will be making it again.
Ashley Fehr says
Thanks Kim!
Kim says
Great soup!! The whole family loved it!
Ashley Fehr says
Thanks Kim!
Teena McElroy says
Might try with ham. Sounds really good.
Ashley Fehr says
That’s a great idea!
Kathy Strain says
I am planning to make white bean soup for dinner tonight! Coincidence. But I will add the bacon as you suggest for sure. Thanks!
Ashley Fehr says
I hope you enjoy it!
Alana says
This soup is sooo good!! I added extra bacon (removed some of the grease before adding the veggies).Used all the spices in the recipe, just added extra for my own personal taste. Will definitely make this again!
The Recipe Rebel says
Glad you enjoyed it, Alana!
Dusty says
Really good! I used rough chopped spinach at the end and the creaminess and flavor was really nice. It’s a keeper!
The Recipe Rebel says
Thanks Dusty!
Jackie says
What do you think about adding some pancetta to this recipe?
Just printed this out and will be trying it in the next few days and so excited!
The Recipe Rebel says
Sounds tasty!