White Bean Soup with Bacon
Servings: 5 servings
Calories: 491cal
White Bean Soup with Bacon is a warm and comforting dish that is loaded with vegetables and creamy white beans with the smoky flavor of bacon! It's easy to make and freezer friendly.
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Ingredients
- 6 slices bacon (or 4 thick cut) chopped
- 3 large carrots (peeled and sliced)
- 2 ribs celery (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 (540 ml or 19 oz each)
- ¾ cup half and half
- ¼ cup freshly grated Parmesan
- fresh chopped parsley or spinach (optional)
Instructions
- Heat a large Dutch oven or soup pot over medium-high heat.
- Add the bacon and cook, stirring often, until crisp. Remove the bacon from the pot, but leave the fat in the pot.
- Add carrots, celery, and onion to the pot and cook over medium-high heat until the onion is softened and beginning to brown, about 4-5 minutes. (if there's still a lot of excess fat after this point, you can dab some up with a paper towel if you prefer.)
- Add the garlic, salt, thyme, oregano, parsley, paprika, pepper, and red pepper flakes, and cook for 1 minute.
- Add broth and scrape the bottom of the pan to release any stuck-on bits.
- Place the beans in a fine mesh sieve and rinse well. Place ¾ cup of beans in the blender with cream and blend until smooth.
- Add the beans, bacon, and bean puree to the pot. Bring to a simmer, cover, and reduce heat to medium-low. Simmer until vegetables are tender, about 10–15 minutes.
- Stir in parmesan and optional parsley or spinach as desired. Taste and serve.
- *Optional: if you prefer a thicker soup, you can dissolve 1 tablespoon of corn starch in 2 tablespoons of cream or water and add it to the soup while it is simmering.
Video
Notes
Ingredients and Substitutions:
- 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
Serving: 466grams | Calories: 491cal | Carbohydrates: 49g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 848mg | Potassium: 1167mg | Fiber: 13g | Sugar: 4g | Vitamin A: 6684IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 5mg